• Andy BeauChamp

Vegetable Stew – Variation


Here is a re worked recipe from 2008, the photo is when I could not find parsnips so i used carrots. In this variation i add a few more veggies and removed a few other ingredients and add more spices and herbs to give it a bit more depth of flavor - Enjoy

Ingredients

4 cups of homemade veggie stock

24 to 36 pearl onions, skinned

2 cups parsnips, 1/2 inch diced (or carrots)

2 pints of Cremini mushrooms

2 cups of red bliss potatoes, diced

2 cups of cherry tomatoes, diced

2 fennel bulbs, diced

2 red bell peppers, diced

1 cup fresh English Peas

1/3 cup raisins

3 cloves of garlic, minced

2 tablespoon tomato paste

4 tablespoons olive oil

½ cup dry white wine

juice of one lemon

½ teaspoon of freshly grated nutmeg

Tea ball

1 teaspoon coriander seeds

1 teaspoon black peppercorns

1 teaspoons celery seeds

½ teaspoon brown mustard seeds

¼ teaspoon of cumin seeds

Bundle of herbs

6 sprigs of fresh thyme

6 sprigs of fresh parsley

4 bay leaves

1 cinnamon stick

Handful of fresh Italian Parsley, chopped and stems removed

Handful of fresh chives, chopped

salt and pepper to taste

Directions

Whisk together the stock, tomato paste, wine and lemon juice. Place seeds and peppercorns in a tea ball, place all in a deep large stock pot over medium heat.

Note: you may need two tea balls depending on the size.

In a large deep skillet place 2 table spoons of olive oil and the pearl onions and bell peppers over medium high heat, sauté until golden brown. Next add the parsnips and garlic, sauté for an additional minute. Now add the tomatoes, potatoes, mushrooms and spices, sauté for an additional 3 minutes. Now transfer to the liquid mixture in stock pot, including the herb bundle, bring to a boil, reduce heat and simmer for about 25 to 30 minutes until veggies are tender.

While the stew is simmering, in the same skillet over medium high heat with 2 table spoons of olive oil and the fennel and sauté until golden. Remove from heat and add the raisins and set aside.

Once the veggies are tender in the stock pot, add the sauté fennel and raisins to pot, along with the peas and simmer for an additional 5 minutes.

Remove sprigs, tea ball and bay leaves from stew; garnish with fresh parsley, chives and serve with a nice baguette.

Enjoy Cooking

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