Recipe: Spring Vegetable Stew

Ingredients

• 4 spring onions
• 200 g waxy potatoes / 7 oz
• 2 cabbage
• 300 g green asparagus / 10 oz
• 200 g baby carrots / 7.1 oz
• 4 tbsp butter
• 1/2 tsp mild curry powder
• 1/2 tsp ground turmeric
• 100 ml white wine / 3.3 oz e.g. Grüner Veltliner, Welschriesling
• 100 ml dry vermouth / 3.3 oz
• 50 ml verjuice (juice of unripe pressed grapes) / 1.7 oz
• 1 1/4 l vegetable broth / 42.3 oz
• 2 bay leaves
• salt
• chili powder
• 100 g peas / 3.5 oz
• 100 g sugar snap peas / 3.5 oz
• 3 branches coriander
• 1 unwaxed lime