Spring vegetable stew

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 200 g fresh peas
  • 400 g kipfler potatoes, unpeeled
  • 1 bunch


Shell the peas, keep a few in their pods (but remove the strings).

Halve the kipfler potatoes and cut the asparagus into short lengths.

Heat the vegetable stock in a flameproof casserole dish, add the cold butter, bring to the boil then lower the heat. Add the whole, unpeeled garlic, the whole bulb spring onions, the kipfler potatoes and turnips.

Cover and cook for 20 mi