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Fresh tender vegetables just cooked in a delicate broth make for an extremely light and elegant dish. In France, this pretty springtime stew is a delectable change after heavier winter fare. While the growing season is shorter in upstate New York, we’re blessed with supermarkets that might carry beautiful baby vegetables in November, so we can serve Navarin well beyond spring. Yields about 10 cups
PER 13-OUNCE SERVING: 195 CALORIES, 6.2 G PROTEIN, 0.9 G FAT, 42.6 G CARBOHYDRATES, 0.2 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 383 MG SODIUM, 8.5 G TOTAL DIETARY FIBER.
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