Summer Vegetables Stewed in Their Own Juices

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Click To Enlarge Photo: Charles Mann

Recipe by Deborah Madison
April 1997
from issue #8

Summer Vegetables Stewed in Their Own Juices

4 generous servings

3 tbsp. extra-virgin olive oil
2 bay leaves
2 onions, coarsely chopped or sliced
6 plump cloves garlic, peeled and halved
6 thyme sprigs
6 sage leaves
12 small (3-in.) carrots
12 oz. small new potatoes
1 tsp. salt
Freshly ground pepper
8 oz. yellow wax beans, or a mixture of varieties, ends trimmed
5 tomatoes, peeled, seeded, and roughly chopped
1 yellow bell pepper, cut into 1-in. strips
1 lb. summer squash, cut into large pieces

For garnish:
3 tbsp. parsley
1 clove garlic
1 tsp. lemon zest

In a wide soup pot or casserole, warm the oil with the bay leaves over low heat until fragrant. Add the onions, garlic, thyme, and sage; cover and cook while you prepare the vegetables.

Cut fat carrots in half lengthwise; leave small ones whole. If the potatoes are small, like large marbles, leave them whole; quarter larger ones or cut fingerlings in half lengthwise. Lay the carrots and potatoes on top of the onions and season with a little salt and pepper. Cut the beans into 3-in. pieces. Add them with the rest of the vegetables to the pot. Season each layer with a little salt and pepper, then cover and cook until tender, about 40 min. If tightly covered, the vegetables themselves will produce plenty of flavorful juices. If the pot seems dry, though, add a few tablespoons water.

For the garnish, chop the parsley with the garlic clove and the lemon zest until all are in fine pieces. Serve the stew in bowls topped with the parsley mixture.


posted in: tomatoes, squash, garlic, peppers, potatoes, beans, onions, carrots