New This Month

Summer Vegetable Pot au Feu

This vegetable stew featuring baby squash makes a light and colorful summer meal.

  • Servings: 4

Source: Martha Stewart Living, March 2001


  • 2 teaspoons extra-virgin olive oil
  • 2 ounces pearl onions, peeled
  • 3 cloves garlic, peeled
  • 1/4 cup dry white wine
  • 4 ounces round baby orange and yellow carrots, thinly sliced
  • 1 small bay leaf
  • 2 sprigs fresh thyme
  • 2 sprigs flat-leaf parsley
  • 3/4 cup homemade or low-sodium canned chicken stock
  • 4 ounces baby new potatoes
  • 9 ounces assorted baby summer squashes, cut in half
  • 1 ounce young sugar snap peas, stem ends trimmed
  • 1 ounce fresh or frozen lima beans, shelled


  1. Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add carrots, bay leaf, thyme, parsley, stock, and 3/4 cup water; simmer 5 minutes. Add potatoes; simmer 7 minutes. Add squash; cook until just tender, about 5 minutes. Add peas and lima beans, and cook 2 minutes.

  2. Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among four shallow bowls, and serve.

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