Vegetable Stew
Whether by itself, paired with some crusty bread, or ladled over rice or pasta, this recipe is an excellent low-fat alternative to more traditional meat stews.

This recipe is part of
Servings: Serves 8
Ingredients
  • 2 Tbsp. olive oil
  • 3 leeks (white part only), cut into 1/2-inch slices
  • 10 small cloves garlic , peeled
  • 1 Tbsp. minced fresh oregano
  • 12 large shiitake mushrooms , wiped clean, tough stems removed, halved
  • 1/2 cup dry white wine
  • 6 cups vegetable or chicken stock
  • 12 baby carrots , scrubbed
  • 1/2 small butternut squash , peeled and cut into 1-inch chunks (about 2 1/2 cups)
  • 12 to 15 small new potatoes , halved
  • 2 medium parsnips , peeled, cut into 1-inch chunks
  • 3 Tbsp. all-purpose flour
  • 1/2 pound haricots verts (or green beans), trimmed, steamed tender
  • 12 Brussels sprouts , halved, steamed tender
  • 2 medium yellow squash , cut into 1/2-inch pieces, steamed tender
  • 3 Tbsp. chopped fresh parsley
  • Salt
  • Freshly ground pepper
Directions
Heat olive oil in a large saucepan or stockpot over medium heat. Add leeks, garlic cloves, and oregano. Sauté about 5 minutes until leeks are wilted. Add mushrooms and cook until tender. Add wine and increase heat. Simmer until all liquid is reduced. Add 5 cups of stock; remove mushrooms and set aside.

Add carrots, butternut squash, potatoes, and parsnips and bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes—without stirring—until vegetables are just tender. Warm remaining cup of stock in a small pot and whisk in flour. Set aside.

Add haricots verts, Brussels sprouts, yellow squash, and mushrooms to saucepan and return to a simmer; cover and cook about 15 minutes. (Do not stir, to prevent breaking up vegetables.) Add broth-flour mixture and gently stir; simmer until slightly thickened. Add parsley and season to taste with salt and freshly ground pepper. Serve hot with crusty bread or over rice or pasta.

NEXT STORY

Comment

LONG FORM
ONE WORD