Winter Vegetable Stew Recipe - Cooking Index
Winter Vegetable Stew Recipe - Cooking Index
The rich flavor of this Winter Vegetable Stew suggests that it has cooked for hours -- but 20 minutes of simmering is all that is needed. Serve it piping hot in shallow soup bowls, suggests award-winning cookbook author Darra Goldstein, who has included the recipe in "The Winter Vegetarian: A Warm and Versatile Bounty" (Harper, $16 paperback). The book was originally published in hardcover in 1996 as "The Vegetarian Hearth." Goldstein's text is full of background for her hearty recipes: tales of her travels in Russia, descriptions of winter folk festivals in northern cultures, essays on buckwheat and rutabaga. Goldstein is professor of Russian at Williams College, Williamstown, MA. The recipes include appetizers, nourishing soups, egg and cheese dishes, breakfast favorites, sweet and savory breads and comforting desserts. In making the Winter Vegetable Stew, you can use any vegetable stock, but if you have time you can make your own Roasted Vegetable Broth with the recipe Goldstein also includes.
Courses: Soup| 1 | Onion - peeled, and (small) | |
| Finely chopped | ||
| 3 | Garlic cloves - peeled, minced | |
| 1 tablespoon | 15ml | Olive oil |
| 1/4 lb | 113g / 4oz | Brussels sprouts - trimmed, and |
| Blanched for 1 minute in boiling water | ||
| 1/2 lb | 227g / 8oz | Cauliflower florets - blanched for 1 |
| Minute in boiling water | ||
| 1 | Sweet potato - peeled, and | |
| Sliced 1/2" thick, then cut 1/4" sticks | ||
| 1 | Red potato - scrubbed, and (large) | |
| Cut into 1" cubes | ||
| 2 | Carrots - peeled, and (large) | |
| Sliced 1/2" thick | ||
| 1/2 lb | 227g / 8oz | Celery root - peeled, and |
| Cut into 1" cubes | ||
| 1/2 | Acorn squash - peeled, seeded, and | |
| Sliced 1/4" thick, each slice halved | ||
| 1 teaspoon | 5ml | Minced ginger root |
| 1 teaspoon | 5ml | Salt |
| Freshly-ground black pepper - to taste | ||
| 1/2 teaspoon | 2.5ml | Dried thyme |
| Generous pinch of dried savory | ||
| 1 | Roasted Vegetable Broth - (see recipe), | |
| Or other vegetable stock | ||
| 3 tablespoons | 45ml | Unsalted butter - softened |
| 3 tablespoons | 45ml | All-purpose flour |
In a large stockpot saute the onion and garlic in the olive oil until soft, 10 to 12 minutes. Add the remaining vegetables, the seasonings, and the vegetable broth, mixing well. Bring the stew to a boil and simmer until the vegetables are tender, about 20 minutes.
Make beurre manie by mixing the butter and flour together with your fingers. Stir bits of this mixture into the stew and cook for about 3 minutes more, until the broth has thickened slightly. Serve hot.
This recipe yields 4 to 6 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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