Winter Vegetable Stew Recipe - Cooking Index
Winter Vegetable Stew Recipe - Cooking Index
| 1 | White or cheese pumpkin - (abt 6 lbs) | |
| 1/2 cup | 55g / 1.9oz | Spice Mixture - (see below) |
| 1 tablespoon | 15ml | Extra-virgin olive oil - (to 2 tbspns) |
| 2 oz | 56g | Leeks - thinly sliced |
| 5 oz | 142g | Cipolinni onions - roasted, then peeled |
| 5 oz | 142g | Red pearl onions - roasted, then peeled |
| 1/2 teaspoon | 2.5ml | Freshly-grated nutmeg |
| 1/2 | Jalapeño pepper - seeded, minced fine | |
| 3 | Cinnamon sticks - toasted | |
| 15 oz | 426g | Peeled butternut or other squash - cut 1" cubes, |
| Roasted 20 minutes in 350 degree oven | ||
| 5 oz | 142g | Peeled rutabaga - cut 1" cubes, |
| And roasted 30 minutes | ||
| 5 oz | 142g | Peeled turnip - cut 1" cubes, |
| And roasted 15 to 20 minutes | ||
| 4 cups | 948ml | Squash Sauce - (see below) |
| 2 cups | 474ml | Peruvian potatoes - steamed, peeled, (large) |
| And cut into 1" cubes | ||
| 3 | Yukon gold potatoes - (to 4) - steamed, peeled, (large) | |
| And cut into 1" cubes | ||
| 1/4 cup | 36g / 1.3oz | Coarsely-chopped fresh herbs |
| Spice Mix | ||
| 2/3 cup | 157ml | Ras el hanout |
| 1/4 cup | 49g / 1.7oz | Raw cane sugar |
| 1 tablespoon | 15ml | Kosher or coarse sea salt |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Squash Sauce | ||
| 2 tablespoons | 30ml | Grapeseed or extra-virgin olive oil |
| 1/4 cup | 15g / 0.5oz | Diced onion |
| 1 cup | 198g / 7oz | Butternut or delicatta squash - (to 2 cups - peeled, and |
| Cut into 1/2" cubes | ||
| 2 cups | 474ml | Vegetable stock |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Raw cane sugar - if necessary | ||
| Ras al hannout - to taste |
For the Spice Mix: Combing above ingredients in a medium bowl and mix well.
For the Squash Sauce: Heat the oil in a medium saucepot until hot. Add the onion and squash cubes, then saute until the onions are soft. Add the vegetable stock, bring to a slow simmer and cook until the squash is tender enough to puree. Season to taste with salt, pepper, sugar (if necessary) and ras al hannout.
Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.
Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeño, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot Squash Sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin.
To serve, toast some Russian black bread or walnut raisin bread and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone.
Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.
This recipe yields ?? servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9603) - from the TV FOOD - NETWORK
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