vegan - Provencal Stew

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* Exported from MasterCook *

 

Provencal Stew

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon extra-virgin olive oil

2 cups chopped cleaned leeks (about 1 medium

leek, white part only)

2 medium Portobello mushrooms -- cleaned and cut into 1-inch

squares (1/2 lb)

1/2 cup dry white wine

1 14.5 oz can diced tomatoes

pinch saffron

2 teaspoons ground fennel seeds

2 medium carrots -- roll cut *

1 small head cauliflower -- cut into florets (3 cups)

2 celery stalks -- cut on the diagonal into 2-inch chunks

Bouquet garni of 2 rosemary sprigs, 4

thyme sprigs, a handful of parsley stems,

and 1/4 teaspoon black peppercorns

3 cups water

1/2 cup cooked chickpeas

OR

1 14.5 oz can chickpeas

1 teaspoon fresh lemon juice

salt and freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

 

Saffron, herbs, fennel, wine, and vegetables--all contribute to the medley of

flavors and textures in this stew. It's neither a difficult nor time-consuming

recipe, especially when you use cooked or canned beans. Prepare the stew with

toasted baguette croutons floating on top, and don't forget a hearty spoonful of

rosemary aioli.

 

Warm the oil in a pot or Dutch oven over medium heat. Add the leeks and

mushrooms and saute for 10 minutes, or until the leeks are softened, but not

browned. Add the wine, turn the heat up to high, and cook until the liquid is

reduced by about half, about 5 minutes.

 

Add the tomatoes, saffron, and fennel seeds to the pot and cook for 5 minutes,

stirring once or twice.

 

Add the carrots, cauliflower, celery, bouquet garni, and the water. Cover and

bring to a boil, then lower the heat, partially cover, and simmer for 15

minutes. Add the chickpeas, and cook another 10 minutes.

 

Add the lemon juice and season with salt and pepper. Remove the bouquet garni

and stir in the chopped parsley.

 

*A roll cut is a handsome, basic cut for long, thin root vegetables, such as

carrots, parsnips, and daikon. First place the peeled root on a cutting board

at an angle and make a diagonal cut to remove the stem end. Roll the root

halfway over (180 degrees) and slice through on the same diagonal, keeping the

knife where it was for the first cut, creating a wedge shape. This is a roll

cut. Repeat until the entire root has been cut. If the vegetable is thicker at

one end, roll it only a quarter of the way around and then make the diagonal

cut. The result will be an irregular piece with angled edges facing different

ways. Continue to roll partway and slice on the diagonal. The cut and size

vaies depending on the angle at which the vegetable rests in relation to the

knife.

 

 

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Per Serving (excluding unknown items): 524 Calories; 11g Fat (18.6% calories

from fat); 25g Protein; 82g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol;

83mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit;

1 1/2 Fat.

 

 

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