Winter Vegetable Stew/Pie
 
fields of greens 
serving size : 1 preparation time :0:00 
categories : soups & stews 
 
  stock
1/2 cup  dried vegetable soup mix
3 cup  slightly aged chopped white mushrooms
3 cup  water
  stew
1/2   rutabaga, halved then thinly s
1 cup  white mushrooms, slightly aged, halve
6 small  shitake, coarsely chopped
1 Tbsp  olive oil
  salt and pepper to taste
5   garlic cloves, finely chopped
1/2 cup  dry sherry
1 medium  yellow onion, cut into large piece
1 medium  carrot, peeled, 1/2" slices
2 medium  russet potatos, in 1/2 of 1/2" slice
1 medium  fennel bulb, quartered, in 1/2" s
2 Tbsp  fresh thyme, chopped or 2 tsp dri
2 Tbsp  fresh marjoram, chopped or 2 tsp dri
2 Tbsp  fresh parsley, chopped or 2 tsp dri
 
this began last night as an effort to make the winter vegetable pie recipe 
in the _fields of greens_ cookbook just acquired (and thanks to those who 
sent advice on the book last month). as usual, however, we varied a great 
deal, so the result is greatly different from the book's--but was 
wonderful. we realized that the recipe started with "mushroom stock," 
which would take 3 hours to make. since it was already 7 in the evening, 
that was out. the celery root we thought was in the vegetable bin was a 
rutabaga; we had six shitake to use up. so we improvised: stock: gently 
simmer, until reduced to about 2 cups liquid. 
 
heat 1 tablespoon of the olive oil in a large skillet; add the mushrooms, 
pinch of salt, 2 or 3 grinds of pepper. sear the mushrooms over high heat 
until golden. add half the garlic and deglaze the pan with half the 
sherry. when the pan is almost dry, transfer the mushrooms to a bowl. 
heat the remaining tablespoon of olive oil in stew pot and add the onion, 
pinch of salt, 2 grinds of pepper; saute until onion is transparent. add 
the remaining garlic, rutabaga, carrot, potatos, and fennel, saute for 5 
minutes. add the mushrooms, herbs, and the reduced stock. cover and 
simmer until vegetables are soft and flavors melded, about 30 minutes over 
medium/medium low heat. serve over grain, pasta, or polenta (we used a 
mixed spiral spinach pasta and basmati rice left over from previous 
meals), with crusty bread, bread sticks, or pretzels. the _fields of 
greens_ book takes its mixture, pours it into a 9 inch round baking dish, 
then covers it with a white pastry cover, with an egg wash on it (there 
goes the vegan listing!), then bakes in 375 degree oven for 40 minutes. 
our variation worked well; we ate at about 8:45 (which is fairly normal 
for us), a rich and warming stew with the temperature outside at -5, wind 
chill -37. we'll try some different root vegetables next time, and 
perhaps add tofu slices as well. 
 
 
 
llbur...@lesley.b23b.ingr.com 
-- 
(ID: 8403) Mirror: rec.food.recipes: Mon, Mar 29, 2004


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