Ornish - Winter Vegetable Stew

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* Exported from MasterCook *

 

Winter Vegetable Stew

 

Recipe By :Deborah Madison

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Mushroom Stock:

1 yellow onion -- roughly diced

6 juniper berries

4 fresh sage leaves, or 1/2 teaspoon dried

2 bay leaves

2 pinches dried thyme

4 branches parsley

1 2-inch piece fresh rosemary, or 1/2 teaspoon dried

1/2 cup red wine

1/2 to 1 ounce dried cepes (porcini)

1 cup finely chopped fresh mushrooms

3 cups water

juice from tomatoes (from the vegetables)

Vegetables:

4 parsnips (8 oz) -- cut in 2-inch lengths

5 carrots (14 oz) -- cut in 2-inch lengths

8 ounces small white potatoes -- halved lenghtwise

5 stalks celery (5 oz) -- cut in 2-inch lengths

2 or 3 leeks, white part only (5 to 6 oz) -- halved lengthwise

and cut in 1-inch pieces

2 medium rutabagas (6 to 8 oz) -- peeled and cut in 1/2-inch

wedges

1 medium turnip (3 to 4 oz) -- peeled and cut in 1/2-inch wedges

4 cloves garlic -- left whole and unpeeled

1 15 oz can whole tomatoes -- quartered, juice reserved for Mushroom

Stock

2 pinches dried thyme

1/2 teaspoon dried sage leaves

2 small bay leaves

dash of red wine or sherry vinegar to taste

Dijon mustard to taste (optional)

freshly chopped parsley

freshly ground black pepper

 

Stock: Heat a few spoonfuls of water in a wide saucepan, add the onion, and

cook over medium-high heat, stirring continually for about 7 minutes and adding

more water as needed, until the onions are browned. They can get as dark as you

have time for (and without their burning) as this caramelizing helps enrich the

flavor.

 

When done, add the herbs and the wine, bring the mixture to a boil, and let it

reduce for several minutes.

 

Rinse the dried mushrooms briefly in cold water to get rid of any sand, then add

them to the pot along with the fresh mushrooms, water, and juice from the

tomatoes. Cook at a slow boil while you are preparing the vegetables or until

the liquid has reduced to about 2 to 2 1/2 cups. Strain the stock and set

aside. Reserve the mushrooms if they are of good quality to use in this dish.

 

The Vegetables: Prepare all the vegetables as described. Peel the parsnips and

the carrots, but leave the skins on the potatoes if they look clean and fresh.

Cut the parsnips in half lengthwise and remove the woody cores. Halve or

quarter the thicker pieces of carrot so that they are roughly the same size as

the thin ends.

 

Put all the vegetables into a Crockpot or bottom half of a clay pot along with

the herbs, and add the Mushroom Stock. If you have used French or Italian

mushrooms for the stock, add them as well. If using a Crockpot, cover and cook

on low about 3 hours. If using a clay pot, cover, put into a 350F oven, and

cook for about an hour, check, and continue cooking, if necessary.

 

When the vegetables are cooked, thicken the sauce, as described below, if you

want more of a gravy. Otherwise, taste, add a dash of vinegar and mustard to

sharpen the tastes, if necessary, and serve the vegetables iin soup plates with

the sauce. Garnish with some parsley and plenty of pepper.

 

Variation: To thicken the sauce, pour off the sauce into a measuring cup and

note how much there is. For every cup, measure 2 teaspoons arrowroot. Dissolve

the arrowroot in some of the broth in a small bowl, then add it to the whole

amount. Heat over a medium-high flame uuntil the sauce has thickened. Taste

and season with vinegar to brighten the flavors, and add plenty of pepper. You

could also stir in a couple of teaspoons of mustard. Cook at least 5 minutes,

stirring constantly, then return to the vegetables and serve.

 

Source:

" Dr. Dean Ornish's Program for Reversing Heart Disease "

Copyright:

" 1990, 1996 by Dean Ornish, M.D. "

Yield:

" 8 cups "

 

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Per serving: 39 Calories (kcal); trace Total Fat; (10% calories from fat); 2g

Protein; 6g Carbohydrate; 0mg Cholesterol; 34mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0