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Permanent Link: Root Vegetable Stew

Posted Oct 15 2010 8:00pm
October 15, 2010 | Filed in:

Hello Green Dog Wine readers! This is Carly from So I Married a Chef . One of my favorite things to make in the fall and winter is soup or stew! I love making them because they are warm, comforting, last for days, and are usually pretty healthy. Allison and I decided that a stew tutorial would be perfect for a guest post because it is NOT something that she typically makes! The butternut squash at my local farmers market was absolutely beautiful, so I decided a vegetarian (can be vegan) root vegetable stew would be perfect.

I always gather my ingredients and do a little mise en place, which simply means to prep all the ingredients before cooking so that the cooking part goes quickly and smoothly.

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I group my ingredients in bowls for each step. I started with garlic, an onion, and a leek.

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If you have never worked with a leek before, it is really important that you just use the white part (the green is tough) and that you clean the leek. I split the leek lengthwise and rinse it out. Dirt gets inside and can get in your dish if you don’t!

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Always make sure to show the dogs some love and give them some treats when you are cooking. My dogs are attention hogs and if I don’t show them love they bug me the entire time I’m in the kitchen. :wink:

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Continuing on with the stew… :razz: My second bowl had peeled and cubed butternut squash, a peeled and cubed turnip, sliced carrots, and a cubed potato. You can peel the potato if you like, but I leave it on for extra fiber.

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Drain and rinse a can of garbanzo beans.

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Now, in a large stock pot, heat about 2 tsp. of olive oil.

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Add in bowl #1 (garlic, onion, leek) and cook until the onion is translucent.

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Then add in your seasonings (recipe follows with exact amounts) and stir into the vegetables.

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Then, add in bowl #2 (butternut, turnip, carrots, potato) and the garbanzo beans

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Now, add a quart of vegetable stock. Bring to a boil, then reduce to a simmer and cover for 3o minutes or until the vegetables are soft.

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While the mixture is simmering, chop and rinse a bunch of kale.

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After 30 minutes, add the juice of half a lemon and the kale to the pot. Put the cover on the pot to steam the kale. I check on it every minute or so and give a stir.

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Until it looks like this. At this point, taste and decide whether or not to add more salt and pepper.

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Then, ladle into bowls and garnish wish fresh chopped cilantro and crumbled feta. Eat and enjoy :mrgreen:

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Recipe

Root Vegetable Stew – serves 6

  • 2 tsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium leek, sliced (white part only)
  • 1 Tbsp cumin
  • ½ tsp cayenne
  • 1 tsp tomato paste
  • 1 tsp coriander
  • salt and pepper to taste
  • ½ lb turnip, peeled and cubed (one large turnip)
  • ½ lb butternut squash, peeled and cubed (about a cup)
  • 2 medium carrots, sliced
  • 1 potato, cubed
  • 1 – 15 oz can of garbanzo beans
  • 1 quart vegetable stock
  • 1 bunch of kale, chopped
  • juice of half a lemon
  • cilantro and feta to garnish


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