Spring Vegetable Stew
This rich, satisfying vegetable stew celebrates the first vegetables of spring--artichokes, leeks, carrots and peas. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil.
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Recipe Summary
Ingredients
Directions
Tips
Note: Morel mushrooms are cone-shaped, with a honeycombed structure and a smoky flavor. Look for fresh morels at your farmers' market or supermarket in the spring; they are sold dried year-round.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
258 calories; protein 11.1g; carbohydrates 42g; dietary fiber 13.8g; sugars 7.5g; fat 5.6g; saturated fat 2.1g; cholesterol 6.8mg; vitamin a iu 1592.9IU; vitamin c 49.7mg; folate 201.9mcg; calcium 149.8mg; iron 5.1mg; magnesium 145.2mg; potassium 1005.3mg; sodium 711.7mg; thiamin 0.3mg.
Exchanges:
1 starch, 5 vegetable, 1 fat