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-----
2/2 rutabaga, halved then thinly s 1 cup white mushrooms,
slightly aged, halve 6 small [censored], coarsely chopped 1
tablespoon olive oil salt and pepper to taste 5 garlic
cloves, finely chopped
3/2 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 tablespoon fresh thyme, chopped or
2 tsp dri 2 tablespoon fresh marjoram, chopped or 2 tsp
dri 2 tablespoon 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 [censored] 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.
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