toomay - provencal bean and veg stew

[Guest guest]

are you tired of bean stews? this one is a little different.

flageolets, cauliflower, turnip, carrot, mushroom, peas . . .

To see a photo of flageolets - dried french green beans --

http://thefoodstores.com/hah/html/flageolets.htm (available 2001-12-06)

 

 

 

 

* Exported from MasterCook *

 

Provencal Bean and Vegetable Stew

 

Recipe By :Geiskopf-Hadler; Toomay

Serving Size : 8 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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

1 large white onion

1 medium turnip

1 large carrot

1/2 pound button mushroom

2 tablespoons olive oil

1 cup dry white wine

2 tablespoons tomato paste

2 cloves garlic -- minced

2 teaspoons Herbes de Provence with Lavender -- or fines herbes

(dried)

2 tablespoons unbleached all-purpose flour

2 cups chopped cauliflower

1/2 teaspoon salt

black pepper -- several grinds

2 cups cooked flageolet beans -- or substitute

1/4 cup minced fresh flat-leaf parsley

1 cup peas -- fresh or frozen

 

1. Peel and dice the onion and turnip and set them aside separately. Scrub the

carrot and cut it crosswise into 1/4-inch slices. Set aside in a colander. Wipe

any loose dirt from the mushrooms and quarter them. Add them to the sliced

carrots in the colander.

 

2. Heat the oil in a stock pot or large saucepan over medium heat and saute the

onion, stirring frequently, until it is nicely browned, 7 to 10 minutes. Stir in

the wine, tomato pate, garlic and herbes. Cook 5 minutes over medium heat,

stirring frequently. Sprinkle the flour into the pan and stir it in, then add 2

cups of water and the turnip and bring the mixture to a boil over medium-high

heat. Add the carrot, mushrooms, cauliflower, salt and pepper and stir to

combine well. Bring to a simmer, then cover the pan, reduce the heat to medium

low and cook for 5 minutes .Remove the lid and stir the vegetables, then cover

and cook 3 more minutes.

 

3. Stir in the cooked beans and parsley. If using fresh peas, add them at this

point. Cover and cook 5 more minutes until everything is heated through. If

using frozen peas, add them to the pot for only the last minute of cooking time.

Serve very hot with crusty bread or polenta.

 

 

To see a photo of flageolets - dried french green beans --

http://thefoodstores.com/hah/html/flageolets.htm (available 2001-12-06)

 

Description:

" flageolets, cauliflower, turnip, carrot, mushroom, peas . . . "

Source:

" 1993 The Best 125 Meatless Mediterranean Dishes by Susann Geiskopf-Hadler and

Mindy Toomay "

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Per Serving (excluding unknown items): 168 Calories; 4g Fat (22.2% calories from

fat); 8g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 196mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : This delicious and nourishing dish is similar in character to a classic

cassoulet but it is simpler to prepare. If you cook the beans ahead of time, you

will find it comes together quickly.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4164 0 3448 0 0 2850 0 0

 

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