Spring vegetable stew

• 200 g fresh peas
• 400 g kipfler potatoes, unpeeled
• 1 bunch

Shell the peas, keep a few in their pods (but remove the strings).

Halve the kipfler potatoes and cut the asparagus into short lengths.

Heat the vegetable stock in a flameproof casserole dish, add the cold butter, bring to the boil then lower the heat. Add the whole, unpeeled garlic, the whole bulb spring onions, the kipfler potatoes and turnips.

Cover and cook for 20 mi