James Peterson's French-Style Vegetable Stew

Course Side Dishes Prep Time 2h Total Time 2h

Ingredients in this Recipe

1 cup heavy cream
1 small fennel bulb
1 tablespoon extra virgin olive oil (if using fresh artichokes)
1 tablespoon finely chopped fresh chervil or tarragon (optional)
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley
1 tablespoon unsalted butter
12 baby carrots, peeled, 1/4 inch of green left attached, or 2 medium carrots, trimmed, peeled, and cut into 1 inch pieces
12 medium spinach or sorrel leaves, stemmed, stacked, rolled up, and sliced into 1/8 inch shreds
12 ounces fresh fava beans, shelled and peeled, or 8 ounces fresh baby peas, shelled, or 1 cup frozen peas, thawed
18 pearl onions, peeled
24 small or 12 large asparagus tips
3 tablespoons water
4 ounces cremini mushrooms, quartered vertically
4 ounces green beans, preferably haricots verts, trimmed and cut into 1 inch lengths
6 cloves garlic, peeled
6 fresh baby artichokes or 12 frozen baby artichoke halves
Salt and freshly ground black pepper

See Full Recipe at Serious Eats