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09/10/10 at 14:29:16
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Welcome to the West Central Wisconsin Community Webring Forums
09/10/10 at 14:29:16 |
| WCWCW Forums: Sharing Recipes: Vegetable Stew |   
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Topic: Vegetable Stew | |||
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dreamingrose Guest |
Vegetable Stew ~~~~~~~~~~~~~ from Monique Jamet Hooker's "Cooking with All Seasons" Ingredients 1Tb Olive oil 1Leek, cleaned and cut in 1" piece 2Garlic clove, crushed then minced 1Medium size turnip peeled and diced 1/4 inch cube 1Large carrot sliced in 1/4" 1large parsnip peeled and sliced 1/4" 1medium size celeriac (celery root) peeled and diced in 1/4" cubes 1Large red potato or Yukon gold peeled then cut into 1/2" cube 1Tb tamarind extract *(see note) Salt and pepper to season 2C of shredded kale 10ozSour cream Preparation In a large pot, heat the olive oil, then add the leeks and cover for just to the count of 12 to make it sweat. Add the rest of the vegetables, mix well and cover again to the count of 12--enough to make them sweat. The best timer is the first sign of the great vegetable aroma. Then add enough water to come just above the vegetable or a good chicken broth. Add the tamarind extract, then season with salt and pepper. Let simmer until the vegetables are tender. Add the shredded kale and cook for another 10 minutes. To serve place stew in a large bowl; finish with a dollop of sour cream. *Note: Tamarind can be found in spice stores or at local Asian stores. It comes in cake very dark brown then you need to soak one inch piece in water to soften then pass through a fine strainer. It also comes in a liquid syrup which can be used as directed. The amounts one may use depend a lot on your taste. Any left over is great the next day or so to turn into a soup by adding more chicken broth and pureeing it all in a blender or food processor or immerse sable blender. This soup is great served with a grilled piece of chicken or lamb. Serves 6 to 8 Enjoy! from Jeanne Feraca'a All About Food on WPR  Logged |
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