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Video: Make Anne Burrell’s one-pot vegetable stew

  1. Closed captioning of: Make Anne Burrell’s one-pot vegetable stew

    >>> now to today's kitchen, get out your ingredients. time to cook with us so you don't have to worry about it later .

    >> today we're ushering in the start of spring with a light vegetable stew you voted for. here to show us how it is done is the host of "worst cooks in america," a chef, ann burrell.

    >> in honor of spring, you'll do something beautiful for us. what are you doing?

    >> what are you doing right now?

    >> we're doing a little spring veggie stew.

    >> chilling that asparagus.

    >> i'm shocking it.

    >> shock it out of boiling water .

    >> right. we blanch -- it blanch our asparagus in salted boiling water and then put it in salty ice water and it stops the cooking instantly and keeps the beautiful green color. so we are -- we have a lot of veggies we're putting in this stew. look, we can do it all in the same pot. so every time you're blanching one veggie, you don't have to start new water. just, change dishes.

    >> okay.

    >> then we're moving over to here. i have some spring onions that are sweating away with a little bit of crushed red pepper , spicy stuff. even though this is a veggie dish, it doesn't have to feel like i'm eating something -- good for you but doesn't have to feel diet.

    >> don't have to sacrifice taste.

    >> no. that's the big --

    >> thank you, hodi.

    >> we have some asparagus and sugar snap peas that we have blanched and shocked like this. we have red bliss potatoes.

    >> all raw, not cooked?

    >> those are not cooked, right. it gives it a little bit of texture.

    >> crunch.

    >> we have a little bit of chicken or veggie stock we put in, just to kind of bring everybody together. so we cook this for three or four minutes and then we move over here.

    >> reduce.

    >> a little bit. we finish it with a tiny --

    >> what is that?

    >> that's escarole. we have a little bit of butter and a little bit of parmesan cheese . like vegetable risotto but without the rice.

    >> it looks really good.

    >> it does.

    >> doesn't it?

    >> it gives the -- the butter and the cheese, a little --

    >> i deposidn't see that.

    >> so there we go. and then we finish it up, like that. and this can be a side dish , this can be a lunch, this can be, you know, an entree, whatever you feel like you want to do.

    >> a diet dish too if you wanted to -- not a whole lot of calories in there, right?

    >> no. except the butter. it is one pound of butter for like six servings and a little bit of cheese. so it is healthy, and it is delicious and springtime which we need some green now.

    >> i love your hair.

    >> i can't stop.

    >> i need to know what product does that?

    >> it is just hairspray.

    >> no, it can't be.

    >> i promise. i promise everybody.

    >> eventually i'm going to get a bite of that, right?

    >> i know. i'm distracted by my hair.

    >> talk to us about the drink. really good.

    >> great textures, not -- i know you girls like to roll this way. so this is what we call the sparkler. alcohol and prosecco on the rocks. it is orange and rhubarb, a splash of that there.

    >> mm.

    >> refreshing.

    >> refreshing. big girl soda. they get a little dangerous. we have to drink this at the end of the show .

    >> cheers.

    >> and a pound of hairspray, look what can happen.

    >> thank you so much. absolutely scrumptious. recipe is on our website.

TODAY recipes
updated 3/13/2014 5:24:04 PM ET 2014-03-13T21:24:04

Recipe: Roasted leg of lamb with artichokes, fennel and red bliss potatoes

Ingredients
  • For the lamb:
  • 1 8 to 10-pound leg of lamb, boned, reserving bones
  • Kosher salt
  • 8 sprigs rosemary, finely chopped (about 1/4 cup)
  • 6 cloves garlic, thinly sliced
  • Extra-virgin olive oil
  • For the veggies:
  • 1 lemon, cut in half
  • 12 baby artichokes
  • 2 bulbs fennel, cut into 1/4-inch slices
  • 2 pounds red bliss potatoes, about 20, cut into quarters
  • 10 whole garlic cloves
  • 1/2 tsp crushed red pepper
  • Extra virgin olive oil
  • 1 bottle dry white wine
  • 1 bundle thyme, about 10 sprigs tied together with string
  • 5 bay leaves
Preparation

For the lamb:

Preheat the oven to 425 degrees.

Cut the lamb into 2 equal halves and butterfly each half. Remove any huge gobs of fat. Sprinkle each piece of the meat generously with salt, chopped rosemary, and sliced garlic. Drizzle the meat with olive oil. Massage the salt, rosemary, garlic and oil into the lamb. Roll each piece of lamb and tie with butcher twine. Sprinkle generously with salt. Reserve while you prepare the veggies.

For the vegetables:

Fill a bowl with water and squeeze the lemon into the water and add the lemon halves as well. Remove the tough outer leaves of the artichokes. Stop when you get to the healthy, fresh light green looking leaves. Trim off any dark green or brown on the stem as well. Cut the in half and add to bowl of lemon water.

Remove the artichokes from the water and add with the fennel, potatoes, garlic and crushed red pepper to a large roasting pan. Drizzle with olive oil and sprinkle generously with salt. Add the wine, thyme and bay leaves.

Nestle the lamb bones in the veggie mixture and place the 2 lamb roasts on the bones.

Drizzle with olive oil and place in the preheated oven. Roast the lamb for about 20 minutes, or until brown. Baste with juices and turn the lamb over and brown on the other side for about 20 minutes. Turn the lamb back over and baste again with the juices. Rearrange the veggies if they begin to burn. Reduce the heat to 350 degrees and roast for another 60 minutes. Baste the lamb occasionally during the cooking process and add water to the pan if the liquid reduces too much.

Remove the lamb from the oven and let rest for 15 to 20 minutes. Carve the lamb as desired and serve with the veggies and pan juices.

Serving Size

Serves 8-10

Recipe: Spring veggie stew with parmigianino

Ingredients
  • Kosher salt
  • 1 bunch asparagus, tough lower stems removed
  • 1/2 pound sugar snap peas, ends and strings removed
  • 1/2 pound Red Bliss potatoes, cut into 1/2-inch dice
  • Extra virgin olive oil
  • 1 spring onion, julienned
  • Pinch of crushed red pepper
  • 1 small zucchini, cut into 1/4-inch dice
  • 1/2 cup veggie or chicken stock
  • 2 cups escarole, cut into a chiffonade
  • 1 tbsp unsalted butter
  • 2 tbsps freshly grated Parmigianino
Preparation

Bring a medium pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Add the asparagus to the pot and let the water return to a boil, 4 to 5 minutes. Remove the asparagus and transfer it immediately to the prepared ice water. When the asparagus is completely cool, remove it from the ice water and reserve. Repeat this process with the sugar snaps. Cut the asparagus and sugar snaps into 1/2-inch lengths.

Toss the potatoes in the boiling water. Let the water come back to a boil and cook for 3 to 4 minutes. Remove the potatoes from the water and spread on a baking sheet to cool.

Coat a large, wide pot with olive oil, toss in the onions and season with salt and crushed red pepper. Bring the pan to medium heat and cook the onions for 3 to 4 minutes or until they start to soften. Add the zucchini, season with salt and cook for 2 to 3 minutes.

Toss in the asparagus, sugar snaps and potatoes into the pan. Stir to combine and add the stock. Cook until the stock has evaporated by half, 6 to 7 minutes, then stir in the escarole and cook until it wilts, 2 to 3 more minutes.

Remove the pan from the heat. Add the butter and cheese and stir it the mixture vigorously. Serve immediately.

Serving Size

Serves 4-6

Recipe: Farrotto with shrimp, peas, mint and oregano

Ingredients
  • For the shrimp:
  • Extra virgin olive oil
  • 1 onion, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 cloves garlic, smashed
  • 1 lemon, cut in half
  • 1 thyme bundle, tied with butcher’s twine
  • Kosher salt
  • 1 lb of shrimp
  • For the farro:
  • Extra virgin olive oil
  • 1 onion, diced
  • Kosher salt
  • 2 cups semi-pearled farro
  • 2 cups white wine
  • Shrimp stock, as needed
  • 2 cups shelled English peas
  • 3 sprigs of fresh mint, leaves cut into a chiffonade
  • 3 sprigs of fresh oregano, leaves chopped
  • 2 tbsp unsalted butter
  • 1/3 cup freshly grated Parmigianino
Preparation

For the shrimp:

Coat a large tall pot with olive oil, toss in the onion, celery and carrots. Bring to medium-high heat. Cook until the veggies are soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Fill the pot with water and toss in the lemon halves and the thyme bundle; season lightly with salt. Bring the pot to a boil and add the shrimp. Cover and cook for 12 minutes.

Use tongs to remove the shrimp from the pot and set aside (save the cooking water). When the shrimp are cool enough to handle, remove the meat from the shells and add the shells back to the pot. Simmer for 30 minutes. Strain the shells and veggies from the cooking liquid. If you’re using this right away, keep it hot. If not, freeze it. Cut the shrimp into bite-size pieces and reserve.

For the farrotto:

Coat a large wide pot generously with olive oil, add the onion and season with salt. Bring the pan to medium-high heat and cook the onion until soft and aromatic, 8 to 10 minutes.

Add the farro and cook, stirring frequently for 5 minutes. Add the wine. It should cover the surface of the farro. Continue to cook, stirring frequently, until the wine is totally absorbed, 5 to 7 minutes.

Add enough hot stock to the pan to cover the surface of the farro and stir to combine. Taste for seasoning and adjust if needed. Cook, stirring frequently, until the stock is absorbed. Repeat this process two more times, then add the peas. After the last addition of stock has been absorbed, taste the farro. If it’s firm or dry, add a little more stock and cook a little longer.

When the farro is tender, add the lobster meat, mint, oregano, butter and Parmigianino. Stir vigorously. Taste to make sure it’s delicious and serve.

Serving Size

Serves 4-6

Recipe: Chef Anne Sparkler

Ingredients
  • Ice cubes
  • 1 ounce Aperol
  • 5 ounces prosecco
  • Lemon twist
Preparation

Fill a large white wine glass about halfway with ice cubes. 

Add the Aperol to the wine glass, then the prosecco. Top with a twist.

Serving Size

Serves 1

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