Spring Stew with Lamb and Young Vegetables

INGREDIENTS:

8 Baby sized turnips ? trimmed with ½" of greens attached

1 lb. young green peas ? shelled (to make 1 c.)

1 lb. Baby limas

12 young asparagus spears - trimmed

6 Young leeks ? rinsed and cut in 2" lengths (to make 12 pieces)

¼ c. leek greens - minced

3 TBSP. unsalted butter

1 lb. Lamb sirloin or other lean, tender cut, trimmed of fat and cut into cubes

1 TBSP. all-purpose flour

½ tsp. Salt

1 tsp. freshly ground black pepper

½ c. dry white wine

1 ½ c. chicken or vegetable broth

12-14 small new potatoes - unpeeled

14-16 small, young carrots - peeled

2 TBSP. fresh chives - minced

1 TBSP. fresh flat-leaf parsley - minced

DIRECTONS: 

Place the turnips in a steamer rack over boiling water, cover, and steam until they are tender enough to be pierced with the tip of a knife, about 8-10 minutes then set aside

Steam the peas, limas and asparagus over boiling water until they are tender 6-7 minutes and set aside

In a large heavy bottomed saucepan, melt the butter over med-heat  

When butter foams, add the lamb and sauté turning as needed until the meat is lightly browned on all sides, 5-6 total minutes

Sprinkle flour, salt and pepper over the lamb and continue to cook stirring often until the flour has turned quite brown, 3-4 minutes

Raise the heat to high, pour in the white wine and using a wooden spoon deglaze the pan by scraping up any browned bits stuck to the bottom of the pan  

Add about half of the broth and continue to stir until all the bits are scraped up and incorporated into the liquid  

Add the remaining broth and the potatoes  

Cover with a tight fitting lid, reduce the heat to med-low and simmer for 10 minutes

Stir in the carrots, leeks and leek greens.  

Cover and cook until the carrots and potatoes are tender when pierced with the tip of a knife, another 8-10 minutes  

Add the turnips, peas, limas and asparagus turning them gently into the simmering stew

Cover and cook for 2-3 minutes longer, just long enough for the flavors to incorporate

Taste for salt, then stir in all but about 1 tsp. of the chives and parsley

Serve the stew sprinkling remaining herbs

If you want a thicker stew, scoop out 1 or 2 potatoes and a little broth, puree them together in a blender or food processor or mash them with a fork or potato masher and stir them back in