Spring Vegetable Navarin

Spring Vegetable Navarin
Photo by Holly Stewart


  • 18 small young carrots, trimmed
  • 4 Tbs. snipped fresh chives
  • 3 cups homemade or low-salt canned chicken or vegetable broth
  • ½ cup chopped shallots
  • 1-½ lb. fava beens, shelled to yield 1 generous cup
  • 18 small new red-skinned potatoes, unpeeled
  • 1 cup dry white wine
  • + 8 more ingredients
    • 12 baby turnips, trimmed with about ½ inch green attached
    • 1 Tbs. plus 1 tsp. kosher salt, more as needed
    • 8 slender leeks, slit and rinsed of all grit
    • 2 Tbs. minced fresh flat-leaf parsley
    • 1-½ lb. English peas, shelled to yield 1 generous cup
    • 4 Tbs. unsalted butter
    • 2 Tbs. minced fresh tarragon
    • freshly ground black pepper

Put the turnips in a steamer rack over boiling water, cover, and steam until they're tender enought to be pierced with the tip of a knife, about 10 minutes. In a medium-large pot, bring 2 quarts of water and 1 Tbs. kosher salt to a boil. Fill a large work bowl with ice and cover the ice with col...

View full recipe at Fine Cooking


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