Why not serve with rice or crusty OMS-friendly bread.
Blanch - plunge ingredients into boiling water briefly, then draining and refreshing them in cold water in order to stop the cooking process.
Roman Green Spring Vegetable Stew
Main Meal
Summery Italian green vegetable stew known as Bazzoffia.
Ingredients List for people
Units:
- 8 medium artichokes (with stalks removed, can also use brussel sprouts)
- 400 grams podded peas
- 400 grams broad beans
- 4 medium spring onions (chopped into 1cm slices)
- 2 cloves garlic (finely chopped)
- 1 bunch asparagus (trimmed and halved)
- 0.5 medium romaine lettuce (sliced)
- 400 ml vegetable stock
- 2 cups mint (coarsely chopped, loosely packed)
- 0.75 cup flat leaf parsley (coarsely chopped, firmly packed)
- 0.5 medium lemon (finely grated rind and juice of ½ lemon)
Instructions
- Blanch artichokes or brussel sprouts until just tender (8-10 minutes).
- Blanch (or steam) peas and broad beans separately for 2-4 minutes and refresh in ice water.
- Peel broad beans and set aside.
- Saute spring onions and garlic until tender (5-10 minutes).
- Add artichoke, asparagus and stock and simmer for 5-10 minutes.
- Add peas, lettuce and beans. Cover and simmer until very tender (3-5 minutes).
- Add mint, parsley, lemon rind and juice and wilt for one minute and then serve.
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