WINTER VEGETABLE STEW
from Moosewood
Restaurant Cooks at Home
2 onions, chopped (about 2
cups)
2 celery stalks, chopped
2 T. olive oil
2 medium carrots
2 parsnips
2 large potatoes
10 ounces green beans ( about
2 cups trimmed and halved )
1 T. chopped, fresh dill
( 1 t. dried )
1 T. chopped, fresh marjoram
( 1 t. dried )
1 cup beer or vegetable stock
1 1/2 cups water
1 green or red bell pepper
2 cups sliced mushrooms (
about 6 ounces )
1 T. Dijon mustard
1 T. molasses
salt and pepper to taste
In a heavy pot, saute the
onions and celery in the oil until
the onions are translucent.
While the onions saute, peel
and coarsely chop the carrots
and parsnips. Stir them
into the pot. Cut the
potatoes into 1-inch cubes, and stem
and halve the green beans.
Add them to the sauteing
vegetables along with the
dill, marjoram, beer or stock,
and water. Bring the
stew to a low boil. Coarsely chop
the bell pepper, and stem
and slice the mushrooms; stir
them into the pot.
Add the mustard and molasses and
continue to simmer for about
10 minutes, until the
potatoes are tender.
Add salt and pepper to taste, and
serve.
Serve with a dark bread and
a strong cheese such as
fontina, Camembert, cheddar,
or chevre.
4 - 6 servings
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