RECIPE: Stellar Cellar Stew (Vegan)

[Guest guest]

This winter stew was inspired by a more intricate recipe by Paul Gaylor

_Ultimate Vegetarian Cookbook_, on the one hand, and, on the other, a

wonderful non-veggie stew by the late Julia Child which I used to enjoy in the

bad old days long long ago ;=) Neither would recognize this concoction, I fear,

but we do enjoy it here. (The 'Stellar' in the name honours these two 'stars' of

cuisine.)

 

Again, this is a recipe that can be increased easily, and the left-overs can be

turned into a pleasant chunky soup. We serve this on its own with chunks of

homemade walnut bread or boston brown bread, followed by a light spinach

salad (yeah, we like our salad after the main course).

 

STELLAR CELLAR STEW (VEGAN)

 

1 Tbsp olive oil (or as little as you can get away with)

3 garlic cloves, finely chopped

8 oz (225 g) potatoes, in 1-inch (2.5 cm) cubes

8 oz (225 g) turnips, in 1-inch (2.5 cm) cubes

8 oz (225 g) sweet potato, in 1-inch (2.5 cm) cubes

8 oz (225 g) carrots, sliced thinly

one-half of a small 5.5 oz (255 ml) can tomato paste

1 - 1/2 cups water

1 tsp dried oregano

1 tsp dried parsley

3 Tbsp sliced green olives or to taste

freshly ground black pepper to taste

 

For the finishing fillip:

1 Tbsp olive oil

1 Tbsp capers, crushed

2 Tbsp fresh finely chopped parsley

1 or 2 cloves garlic, finely chopped and crushed

1 Tbsp dijon mustard

 

Put oil in a large saucepan or casserole and swirl garlic around over medium

heat, add root vegetables and stir for a minute or two to coat in the garlic

flavour.

 

Move some vegetables aside so you can add the tomato paste to the bottom

of the pan, letting it roast slightly for a moment or two, then stir in and add

the

water, stirring well, and bring to a boil.

 

Add herbs and olives and lower heat to simmer, covering for around 20

minutes until the vegetables are done to tender but still retain their shape.

The

sauce should be thick, coating the vegetables, rather than runny. You may

need to add a little more water or, alternately, remove lid to reduce liquid,

depending upon the size and shape of your cooking pot.

 

Finally, mix the ingredients for the final fillip in a small bowl and stir into

the

stew immediately before serving.

 

Best,

 

Pat

veggiehound