Home > Eat > Recipe > Recipe: Late spring stew with preserved lemon relish

Recipe: Late spring stew with preserved lemon relish

main
spring
vegetarian
Loading...

I find any excuse to use these little star-shaped pasta bits. They cook super quickly in soups and look really cute. This is so quick and a great way of enjoyed the season’s bounty, just make sure you use a good quality stock packed with flavour.

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Late spring stew with preserved lemon relish

Loading...

Preparation Time5-10 MINUTES

Cooking Time15 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

2 tbsp olive or rapeseed oil

2 small leeks, ends trimmed, sliced into rounds

1 bunch spring onions, ends trimmed, sliced into rounds

sea salt

650 ml good quality vegetable (or chicken stock)

300 ml water

120g stellette pasta (I buy the De Cecco one)

1 bunch asparagus, tips and stalks separated, stalks cut into 1 cm rounds

1 large handful frozen or fresh-podded peas

20g pea shoots

black pepper

extra virgin olive oil

3 preserved lemons, finely chopped

2 large gherkins, finely chopped

3 tbsp flat-leaf parsley, finely chopped

2 tbsp goat curd (optional), to dollop

1

In a medium saucepan, heat the olive oil over a medium to low heat. Add the leeks and the spring onions, along with a pinch of salt, and sweat for 5 minutes stirring regularly. Add the vegetable or chicken stock and the pasta. Cook for 4 minutes, then add the asparagus and peas. Cook for 2-3 minutes until all is tender. Add black pepper. Check the seasoning.

2

In the meantime, place the lemons, gherkins and parsley in a small bowl to have at the ready.

3

Ladle the stew into bowls and add the pea shoots to the top. Place a large dollop of the preserved lemon relish on top, along with the goat’s curd (if using). Drizzle with the extra virgin olive oil.

SHOW MORE
SHOW LESS

Preparation Time5-10 MINUTES

Cooking Time15 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

2 tbsp olive or rapeseed oil

2 small leeks, ends trimmed, sliced into rounds

1 bunch spring onions, ends trimmed, sliced into rounds

sea salt

650 ml good quality vegetable (or chicken stock)

300 ml water

120g stellette pasta (I buy the De Cecco one)

1 bunch asparagus, tips and stalks separated, stalks cut into 1 cm rounds

1 large handful frozen or fresh-podded peas

20g pea shoots

black pepper

extra virgin olive oil

3 preserved lemons, finely chopped

2 large gherkins, finely chopped

3 tbsp flat-leaf parsley, finely chopped

2 tbsp goat curd (optional), to dollop

1

In a medium saucepan, heat the olive oil over a medium to low heat. Add the leeks and the spring onions, along with a pinch of salt, and sweat for 5 minutes stirring regularly. Add the vegetable or chicken stock and the pasta. Cook for 4 minutes, then add the asparagus and peas. Cook for 2-3 minutes until all is tender. Add black pepper. Check the seasoning.

2

In the meantime, place the lemons, gherkins and parsley in a small bowl to have at the ready.

3

Ladle the stew into bowls and add the pea shoots to the top. Place a large dollop of the preserved lemon relish on top, along with the goat’s curd (if using). Drizzle with the extra virgin olive oil.

SHOW MORE
SHOW LESS

I find any excuse to use these little star-shaped pasta bits. They cook super quickly in soups and look really cute. This is so quick and a great way of enjoyed the season’s bounty, just make sure you use a good quality stock packed with flavour.

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Late spring stew with preserved lemon relish

1

In a medium saucepan, heat the olive oil over a medium to low heat. Add the leeks and the spring onions, along with a pinch of salt, and sweat for 5 minutes stirring regularly. Add the vegetable or chicken stock and the pasta. Cook for 4 minutes, then add the asparagus and peas. Cook for 2-3 minutes until all is tender. Add black pepper. Check the seasoning.

2

In the meantime, place the lemons, gherkins and parsley in a small bowl to have at the ready.

3

Ladle the stew into bowls and add the pea shoots to the top. Place a large dollop of the preserved lemon relish on top, along with the goat’s curd (if using). Drizzle with the extra virgin olive oil.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

main

MORE RECIPES WITH main

spring

Spring

vegetarian

MORE RECIPES WITH vegetarian

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar