New year, new posts!
The rainy, grey days outside made me cook a winter vegetable stew of my Moosewood cookbook (Moosewood Restaurant cooks at home) – a nice mix of winter veggies with different colors to brighten up a bit this grey, dark light outside. It’s the mustard that makes it different from just boring boiled veggies. And it’s a recipe that makes me even eat parsnips – normally I’m not really fond of them…
And of course, it’s easy to make!
You need for 4:
2 celery stalks
2 parsnips (Pastinake)
2 large potatoes
about 300g green beans (I used frozen green beans)
1 tsp dill (dried)
1 tsp marjoram (dried)
1 cup (about 1/4 l) vegetable stock (the recipe suggests to replace it by beer)
1,5 cups water (about 375 ml)
about 150 g mushrooms
1-2 tblsp mustard
1 tblsp molasses
The recipe uses a green or red bell pepper, too, but for me, this is no winter veggie, so I omitted it.
Chop the onions and the celery and sauté them in the oil, using a large pot. Meanwhile, chop coarsely the carrots and the parsnips. Add them, continue sautéing. Peel the potatoes, cut them into cubes, add them as well as the beans, the dill, marjoram, the stock (or the beer) and the water. Bring everthing to a boil, reduce the heat and let it simmer.
Slice the mushrooms, add them to the stew, add mustard and molasses, let everything simmer for about 10 minutes, until the veggies are tender, season with salt and pepper.
Serve with bread and cheese.
Filed under: Recipes: Vegetables | 2 Comments
Tags: bento, green beans, mushrooms, potato, vegan