Spring vegetable stew


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 200 g fresh peas
  • 400 g kipfler potatoes, unpeeled
  • 1 bunch green asparagus
  • 200 ml vegetable stock
  • 80 g slightly salted butter
  • 4 garlic cloves
  • 4 bulb spring onions
  • 4 baby turnips
  • 10 radishes

1 flameproof casserole dish

1 chopping board


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 minutes on a low heat.

Add the radishes, peas and asparagus and cook for another 5 minutes.