Spring vegetable stew with fennel, carrts, asparagus and peas from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes For Inspired Everyday Eating by Jack Bishop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • emiliang on April 06, 2014

    I rarely give out five stars, but this recipe got one. Outstanding combination of spring flavors. My seven-year-old cleaned up his plate and asked for seconds. Use multi-colored carrots if you can find them. Serve with a nice French batard to sop up the juices. If you plan to cook the veggie broth from scratch, plan on spending 1.5+ hours in the kitchen to get this on the table.

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