Garden Fricasée

by Laura Donnelly — June 7, 2007

We can't grow everything. But you can be sure that your local farmer's market will have a wonderful variety of these fresh spring vegetables. I like to sprinkle a generous amount of chopped parsley and chives on this before serving.

Serves 4

We can't grow everything. But you can be sure that your local farmer's market will have a wonderful variety of these fresh spring vegetables. I like to sprinkle a generous amount of chopped parsley and chives on this before serving.

5 oz. pancetta, cut into matchstick pieces
12 small pearl onions, peeled
4 small lettuces (like Boston or Bibb)
20 baby carrots
20 baby turnips, peeled
2 cups very small peas
8-10 very small new potatoes, scrubbed
2 and 1/2 Tablespoons butter

1. Blanch pancetta in boiling water for a few minutes. Drain.

2. Put about a teaspoon of butter or olive oil in a heavy casserole and add pancetta. Cook for about three minutes, stirring, but don't let it get too brown.

3. Add vegetables with 1/4 cup water, then top with lettuce leaves. Cover casserole and cook over medium-low heat for about 20-30 minutes. To test for doneness, poke a sharp knife into the new potatoes and see if they pierce easily.

4. When vegetables are finished, add salt to taste and 2 Tablespoons of butter. Serve immediately.