The asparagus used here is unlikely to be British at this time of the year, so you may prefer not to use it. However, it does work well in this dish so I’d say it was even worth setting this recipe aside until next May. You could also use artichoke hearts, as they would in Sicily in a similar dish, fritteda.
Summer Vegetable Stew With Watercress And Mint
- 4–5 tbsp Extra virgin olive oil
- 150g Salad onions, sliced
- 2–3 Garlic cloves, sliced
- 200g Podded broad beans
- 200g Shelled peas
- 200g Runner beans, sliced
- 150g Asparagus, partially peeled and sliced on the diagonal
- 100g Watercress, trimmed to small sprigs, roughly chopped
- 2 tbsp Chopped mint
- Warm 2 tbsp oil in a solid, roomy pot. Add the onions and garlic and allow to soften until transparent. Put in the broad beans, cover and allow to stew for a while over the lowest possible heat, for about 10 minutes. Stir in the peas and runner beans, add 1 tbsp olive oil and continue to cook, covered, for a further 5 minutes.
- Add the asparagus, 75ml water and 1 tbsp olive oil; season, then stir everything together thoroughly. Cover with a circle of greaseproof paper, put on the lid and continue stewing, very gently, for 40–45 minutes until all the vegetables are starting to become tender. It is important that the vegetables should look far from bright green; it is a stew, after all.
- Add the watercress and cook for a further 5 minutes. Stir in the chopped mint, check the seasoning and tip into a serving dish. Spoon over a little extra olive oil, if you like, and eat warm, or at room temperature.
The Corker recommends- Light, super-smooth Australian red will slide down as easily as the long-simmered vegetables in this fragrant stew.
- Preparation time: 20 minutes
- Cooking time: 70 minutes
- Total time: 1 hour 30 minutes
Typical values per serving:
Average user rating Based on 1 rating
This recipe was first published in Sat Sep 01 01:00:00 BST 2007.