Recipe information
Yield
serves 4
Ingredients
2
teaspoons extra-virgin olive oil
2
ounces pearl onions, peeled
3
garlic cloves, peeled
1
/4 cup dry white wine
4
ounces round baby orange and yellow carrots, thinly sliced
1
small bay leaf
2
sprigs fresh thyme
2
sprigs fresh flat-leaf parsley
3
/4 cup homemade or low-sodium store-bought chicken stock
4
ounces baby new potatoes
9
ounces assorted baby summer squashes, cut in half
1
ounce young sugar snap peas, stem ends trimmed
1
ounce fresh or frozen lima beans, shelled
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Preparation
Step 1
Heat the oil in a large skillet over medium-high heat. Add the onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add the carrots, bay leaf, thyme, parsley, stock, and 3/4 cup water; simmer 5 minutes. Add the potatoes; simmer 7 minutes. Add the squash; cook until just tender, about 5 minutes. Add the peas and lima beans, and cook 2 minutes.
Step 2
Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among 4 shallow bowls, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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