WINTER VEGETABLE STEW

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WINTER VEGETABLE STEW

Yield: 8 cups (8 servings)

In this recipe you begin by making a flavorful stock from dried wild

mushrooms. Or use the Mushroom Broth, with or without the Madeira. Cook this

in a clay pot or a Crockpot. (If using a clay pot, soak both halves in cold

water for at least 15 minutes before using.) Both will leave you free for at

least a couple of hours while dinner cooks. The vegetables listed are merely

suggestions. You may want to include celery root, onions, fresh mushrooms,

Brussels sprouts, etc., which will cook in roughly the same amount of time.

If you add fresh mushrooms, broccoli or cauliflower, do so during the last

40 minutes. You may find the cooking times vary from the directions, but

that is to be expected: different sizes, tough, or tender produce will make

a difference. It's up to you, the cook, to check now and then and see how

things are going, then adjust accordingly. The sauce will be flavorful but

thin. However, it can be thickened just before serving, if you wish.

Instructions for thickening and flavoring are included.

 

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

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

1/2 cup dry 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)

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 21/2 cups. Strain the stock and set aside. Reserve the

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

 

Vegetables:

4 parsnips (8 ounces), cut in 2-inch lengths

5 carrots (14 ounces), cut in 2-inch lengths

8 ounces small white potatoes, halved lengthwise

5 stalks celery (5 ounces), cut in 2-inch lengths

2 or 3 leeks, white part only (5 to 6 ounces), halved lengthwise and cut in

1-inch pieces

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

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

4 cloves garlic, left whole and unpeeled

1 15-ounce can whole tomatoes, quartered, juice reserved for

 

Mushroom Stock

(see above)

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

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 for about 3 hours. If using a clay pot, cover, put

into a 350 F. 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 in 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 until 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