Moosewood: Westphalian Vegetable Stew

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* Exported from MasterCook *

 

Westphalian Vegetable Stew

 

Recipe By : Moosewood Restaurant Daily Special, page 57

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

2 1/2 cups chopped leeks

white and tender green parts

1/2 teaspoon dried thyme

1 teaspoon ground fennel seeds

2 bay leaves

2 garlic cloves -- minced or pressed

1/2 cup dry white wine

1 cup peeled and chopped carrots

2 cups chopped potatoes

1 cup peeled and chopped parsnips or turnips

4 cups water or vegetable stock

1 teaspoon salt

1 1/2 cups cut green beans

1 cup peeled and chopped pears

such as Bartlett or Bosc

1 tablespoon cider vinegar

2 teaspoons Dijon mustard

ground black pepper -- to taste

grated smoked Cheddar or similar cheese

(optional)

 

Serves 4 To 6. Yields 7 To 8 Cups. Total Time: 1 Hour

 

This hearty stew is highlighted by the naturally sweet flavors of root

vegetables, pears, and wine. A topping of smoked cheese will lend an

authentic flavor to our vegetarian version of this stew, which is

traditionally made with ham.

 

Melt the butter in a nonreactive soup pot and add the leeks, thyme, fennel,

bay leaves, and garlic. Saute on medium heat for 5 minutes, stirring

often. Add the wine, increase the heat, and cook for about 5 minutes to

reduce the liquid.

 

Add the carrots, potatoes, parsnips or turnips, water or stock, and

salt. Cover and bring to a boil; then add the green beans and pears, lower

to a simmer, and cook for 15 minutes, or until the vegetables are

tender. Add the vinegar, mustard, and pepper and cook for 3 more

minutes. Remove and discard the bay leaves.

 

Serve topped with a sprinkling of smoked cheese, if you like.

 

Variation Add 1 cup of diced seasoned seitan when you add the vinegar and

mustard, and cook until the seitan is heated through.

 

Per 11-Ounce Serving: 172 Calories. 3 G Protein. 4.5 G Fat, 29.6 G

Carbohydrates. 2.5 G Saturated Fatty Acids, 10 MG Cholesterol. 485 MG

Sodium. 5.1 G Total Dietary Fiber

 

 

 

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