Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 It's Shallots, onions and leeks basically the same thing? thanks Bev > I'm not sure if I got this from this group, but I thought I'd share > anyway! I made this tonight for dinner and it was a big hit! I did > a few things differently - I only had one leek; I added a couple of > large diced yukon (waxy) potatoes, only 1 can of beans (small white > beans) and I did NOT add the wine. I also added a can of diced > tomatoes and some shredded cabbage (which I added in and sauted with > the carrots, leeks and celery). After tasting I felt it needed a > little garlic powder and dill. > Jann > ********************************************************************* * > White Bean and Vegetable Stew > > 3 tbsps. olive oil > 4 carrots, cut into 1 inch chunks > 3 leeks, cut into 1/2 inch slices > 2 celery stalks, cut into 1 inch slices > 2 15 oz. cans cannellini beans or great northern white beans,undrained > 1 bay leaf > 1/4 tsp. dried thyme > salt and pepper > 4 tbsps. butter or margarine, divided (didn't use) > 2 shallots, minced (sauted with the leeks etc) > 1 cup dry white wine (I didn't add this) > 2 garlic cloves, minced (sauted with the leeks etc) > 2 tbsps. chopped parsley or cilantro > > Heat olive oil in a large saucepan over medium-low heat. > Add carrots, leeks, and celery. Saute vegetables about 10 minutes > until they just start to brown. > Add beans, bay leaf, thyme, salt and pepper, and enough water just to > cover. > Reduce heat to low and cook uncovered for 25 minutes. > In the meantime, sauté the shallots in 2 tbsps. butter in a small > skillet for 3 to 5 minutes. > Add the wine, increase the heat, and reduce the mixture to 1/4 cup. > When the vegetables have cooked for 25 minutes, add the shallot > mixture and garlic. > Check the seasonings and add more salt and pepper if desired. > Simmer for 5 minutes. > Add the remaining 2 tbsps. butter and blend in well with the sauce. > Serve in individual bowls topped with chopped parsley or cilantro. > Serves 4 to 6. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 They each have their own unique flavor, I liked using all 3 but you could certainly substitute or pick and choose (I do all the time!). Jann " Bev " <bdowns45681 wrote: > It's Shallots, onions and leeks basically the same thing? > thanks > Bev Quote Link to comment Share on other sites More sharing options...
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