Winter Vegetable Stew

Winter Vegetable Stew

CategoryDifficultyIntermediate

The ingredients may seem a bit strange but after we were introduced to it a few years ago by some good friends of ours on a snowy night in Pennsylvania, it has since been a go-to-dish during the winter fast!

Yields8 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs

 9 tbsp Margarine
 4 Medium-sized Leeks
 1 lb Boiling Onions
 3 ½ oz Parsley Root
 3 Garlic Cloves
 ¼ tsp Thyme
 2 Bay Leaves
 Rosemary (to taste)
 1 lb Mushrooms
 2 ½ cups White Wine
 3 tbsp Worcestershire Sauce
 2 Medium-sized Turnips (or Parsnips)
 1 lb Russet Potatoes
 ½ lb Small Brussels Sprouts
 3 tbsp Flour
 2 cups Vegetable Broth
 2 tbsp Wine Vinegar
 3 tbsp Molasses
 3 tsp Paprika
 1 dash Tabasco Sauce
 Salt & Pepper (to taste)

1

Melt 6 tablespoons of the margarine in a large, heavy pot (we use a cast iron Dutch Oven pot). Trim off the green parts, and wash and slice the remaining part of the leeks. Peel the onions. Scrape and thinly slice the parsley root.

2

Sauté the leeks, onions, and parsley roots in the margarine, together with the garlic, thyme, bay leaves, and rosemary until the leeks begin to turn golden.

3

Wash the mushrooms and, if they are particularly large, cut them in half. Peel the turnips and cut them in 1/2 inch dices. Add the mushrooms and turnips to the pot, as well as the wine and the Worcestershire sauce. Stir and lower the flame.

4

Peel and dice the potatoes and wash and trim the brussels sprouts. Add them to the stew, stir again, and cover.

5

In a small, heavy sauce pan, melt the remaining 3 tablespoons of margarine and stir in the flour. Cook this roux for a few minutes, then at the hot vegetable broth and stir quickly with a whisk. Add the vinegar, molasses, paprika, and a little Tabasco. Stir with a whisk again until the sauce is smooth and pour it over the stew.

6

Simmer the stew gently, covered, for about one hour, or until all the vegetables are tender. Season to taste with salt and pepper, and serve very hot. Pairs deliciously with the remainder of the bottle of white wine and a crust of sour dough bread!

Ingredients

 9 tbsp Margarine
 4 Medium-sized Leeks
 1 lb Boiling Onions
 3 ½ oz Parsley Root
 3 Garlic Cloves
 ¼ tsp Thyme
 2 Bay Leaves
 Rosemary (to taste)
 1 lb Mushrooms
 2 ½ cups White Wine
 3 tbsp Worcestershire Sauce
 2 Medium-sized Turnips (or Parsnips)
 1 lb Russet Potatoes
 ½ lb Small Brussels Sprouts
 3 tbsp Flour
 2 cups Vegetable Broth
 2 tbsp Wine Vinegar
 3 tbsp Molasses
 3 tsp Paprika
 1 dash Tabasco Sauce
 Salt & Pepper (to taste)

Directions

1

Melt 6 tablespoons of the margarine in a large, heavy pot (we use a cast iron Dutch Oven pot). Trim off the green parts, and wash and slice the remaining part of the leeks. Peel the onions. Scrape and thinly slice the parsley root.

2

Sauté the leeks, onions, and parsley roots in the margarine, together with the garlic, thyme, bay leaves, and rosemary until the leeks begin to turn golden.

3

Wash the mushrooms and, if they are particularly large, cut them in half. Peel the turnips and cut them in 1/2 inch dices. Add the mushrooms and turnips to the pot, as well as the wine and the Worcestershire sauce. Stir and lower the flame.

4

Peel and dice the potatoes and wash and trim the brussels sprouts. Add them to the stew, stir again, and cover.

5

In a small, heavy sauce pan, melt the remaining 3 tablespoons of margarine and stir in the flour. Cook this roux for a few minutes, then at the hot vegetable broth and stir quickly with a whisk. Add the vinegar, molasses, paprika, and a little Tabasco. Stir with a whisk again until the sauce is smooth and pour it over the stew.

6

Simmer the stew gently, covered, for about one hour, or until all the vegetables are tender. Season to taste with salt and pepper, and serve very hot. Pairs deliciously with the remainder of the bottle of white wine and a crust of sour dough bread!

Winter Vegetable Stew

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