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 : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

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 ounce dried cepes (porcini) -- (1/2 to 1)

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

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

1 dash 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 (excluding unknown items): 29 Calories; trace Fat (7.9% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

17mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

 

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

0 0 0 0 0 0 0 0 0 0 0

 

 

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