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schizoauthoress
Veggie Craving Stew
1 tsp vegetable oil
3 cloves garlic, chopped
1/4 medium onion, coarsely chopped
1 qt container vegetable broth
1 can (14.5 oz) green beans (do NOT drain)
1 and 1/2 lbs. golden potatoes, washed and cubed
3 small turnips, peeled and cubed
6 medium carrots, sliced thin
6 stalks of celery, sliced thin
1 can (6 oz) tomato paste
a handful of fresh baby spinach leaves, destalked and torn
1 small bay leaf
spices to taste:
Parsley
Black Pepper
Italian seasoning
Thyme
Paprika
Instructions
Heat oil in a large stewpot; add garlic and onion when hot -- saute until garlic is slightly golden and onions are translucent.
Pour in the vegetable broth (I use the kind that comes in a box, so I always rinse it with about a 1/4 cup water to get all the flavor I can) and the can of green beans. Stir.
Add chopped potatoes and turnips -- reduce heat to medium-low and cover. Allow to cook as you slice the carrots and celery. Add carrots and celery when prepped, and the torn spinach leaves. Cook for about five minutes.
Open the can of tomato paste. I always empty out as much as I can, then fill the can with a little water and stir with a spoon to get the rest of the paste out. This usually ends up adding about 12 oz water to the stew. Stir well to integrate, then season with spices to taste.
Reduce heat to low, add bay leaf and cover. Simmer until both potatoes and turnips are soft. Remove the bay leaf before serving.
I did not need to add any more water, and I got a thick broth, but I'd advise keeping an eye on it. Make sure you scrape your stirring spoon along the bottom of the pot -- potatoes have a tendency to stick, and this stew has plenty!
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My dear carnivorous boyfriend has a tendency to neglect his vegetable intake. Last night, he asked me if we could have vegetable stew -- insisting even as I suggested adding chicken or fish that he only wanted veggies. He said he was feeling slightly off-kilter, so I figured he was missing some nutrients or something.
I made this up after consulting a few different vegetable stew recipes on the Internet. The turnips (which I love) are my own addition to the basic list of veggies you find on most vegetable stew recipes. I also added some leftover canned black-eyed peas, but there were so few I didn't include them in the ingredient list.
I always season "by eye", so I can't tell you the measurements of the spices. Lotta parsley, less pepper and Italian seasoning, only a little thyme and paprika. I didn't add salt because I figured you get enough from the boxed broth and the water from the canned green beans. We had a couple cans I forgot to take in for the Thanksgiving food drive last year. I really don't know what to do with canned green beans, as I always opt for fresh or frozen.
1 tsp vegetable oil
3 cloves garlic, chopped
1/4 medium onion, coarsely chopped
1 qt container vegetable broth
1 can (14.5 oz) green beans (do NOT drain)
1 and 1/2 lbs. golden potatoes, washed and cubed
3 small turnips, peeled and cubed
6 medium carrots, sliced thin
6 stalks of celery, sliced thin
1 can (6 oz) tomato paste
a handful of fresh baby spinach leaves, destalked and torn
1 small bay leaf
spices to taste:
Parsley
Black Pepper
Italian seasoning
Thyme
Paprika
Instructions
Heat oil in a large stewpot; add garlic and onion when hot -- saute until garlic is slightly golden and onions are translucent.
Pour in the vegetable broth (I use the kind that comes in a box, so I always rinse it with about a 1/4 cup water to get all the flavor I can) and the can of green beans. Stir.
Add chopped potatoes and turnips -- reduce heat to medium-low and cover. Allow to cook as you slice the carrots and celery. Add carrots and celery when prepped, and the torn spinach leaves. Cook for about five minutes.
Open the can of tomato paste. I always empty out as much as I can, then fill the can with a little water and stir with a spoon to get the rest of the paste out. This usually ends up adding about 12 oz water to the stew. Stir well to integrate, then season with spices to taste.
Reduce heat to low, add bay leaf and cover. Simmer until both potatoes and turnips are soft. Remove the bay leaf before serving.
I did not need to add any more water, and I got a thick broth, but I'd advise keeping an eye on it. Make sure you scrape your stirring spoon along the bottom of the pot -- potatoes have a tendency to stick, and this stew has plenty!
-------
My dear carnivorous boyfriend has a tendency to neglect his vegetable intake. Last night, he asked me if we could have vegetable stew -- insisting even as I suggested adding chicken or fish that he only wanted veggies. He said he was feeling slightly off-kilter, so I figured he was missing some nutrients or something.
I made this up after consulting a few different vegetable stew recipes on the Internet. The turnips (which I love) are my own addition to the basic list of veggies you find on most vegetable stew recipes. I also added some leftover canned black-eyed peas, but there were so few I didn't include them in the ingredient list.
I always season "by eye", so I can't tell you the measurements of the spices. Lotta parsley, less pepper and Italian seasoning, only a little thyme and paprika. I didn't add salt because I figured you get enough from the boxed broth and the water from the canned green beans. We had a couple cans I forgot to take in for the Thanksgiving food drive last year. I really don't know what to do with canned green beans, as I always opt for fresh or frozen.
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Culinary genius!
on 2010-03-01 08:13 (UTC)-Quip
no subject
on 2010-03-01 17:02 (UTC)