Winter Vegetable Stew
Makes: 8-10 servings
A fragrant and hearty dish made with seasonal vegetables and aromatic herbs – perfect for warming up on a cold winter evening!
Ingredients:
- 9 tbsp butter or margarine
- 4 medium-sized leeks
- 1 lb onions
- 2-3 parsnips
- 3-4 cloves of garlic, minced
- ¼ tsp thyme
- 2 bay leaves
- rosemary, to taste
- 1 lb mushrooms
- 2 medium-sized turnips
- 2 ½ cups dry white wine
- 3 tbsp Worcestershire sauce (contains anchovies)
- 1 lb potatoes
- ½ lb Brussels sprouts
- 3 tbsp flour
- 2 cups hot vegetable broth
- 2 tbsp apple cider vinegar
- 3 tbsp molasses
- 3 tsp paprika
- dash of Tabasco (to taste)
- salt and pepper (to taste)
Instructions:
- Trim, wash and slice the leek. Chop the onions. Peel and thinly slice the parsnips. Melt 6 tbsp of the butter in a large, heavy pot. Sauté the leeks, onions and parsnips in the butter together with the garlic, thyme, bay leaves and rosemary until the leeks begin to turn golden.
- Wash the mushrooms and cut the particularly largeones in half. Peel the turnips and cut them into ½ inch chunks. Add the mushrooms and turnips to the pot, as well as the wine and Worcestershire sauce. Stir and reduce to low heat.
- Peel and dice the potatoes and wash and trim the Brussels sprouts. Add them to the stew, stir again and cover.
- In a small, heavy saucepan, melt the remaining 3 tbsp of butter and stir in the flour. Cook this roux for a few minutes, then add the hot vegetable broth and stir quickly with a whisk. Add the vinegar, molasses, paprika and a little Tabasco. Stir with whisk until sauce is smooth and pour it over the stew.
- Simmer the stew gently, covered, for about 1 hour, or until all the vegetables are tender. Season to taste with salt and pepper.
- Serve very hot, accompanied by biscuits.
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