Thursday, January 24, 2008

Winter Wonderland Stew

I just found this recipe in an e-newsletter I received from the Polishing Stone magazine, and it sounds like an extremely hearty, healthy and yummy dish for a cold winter day. I'll be whipping this one up very soon.

Winter Wonderland Stew by SunnyApril & Birk Vail

1 large rutabaga
3 turnips
2 carrots
1 sweet potato
3 white potatoes
1-2 parsnips
1 medium onion
2-3 broccoli stems
1 celery stalk
1 zucchini
1 cup crimini mushrooms, quartered
1 16oz can whole peeled tomatoes, squished
1/2 cup barley
1/3 cup red lentils
2 bay leaves
5-8 cloves garlic, minced
salt & pepper
8 cups chicken stock and/or water
Optional meat options: Lamb, venison, or beef

To make:
Peel and cube rutabaga, turnips, sweet potato, potatoes, and parsnips. Peel and slice broccoli stems and zucchinis. Cut up rest of veggies and put all veggies in a large stock pot or Dutch oven, add tomatoes, bay leaves, garlic, salt, and add stock to cover. Let simmer for an hour or so, until veggies are almost tender. Add lentils. Simmer until lentils have fallen apart and thickened the stew. Add more stock if needed. Remove bay leaves. Add salt and pepper to taste.

If using a meat, sear in same pot before adding veggies and stock.

Serve with crusty rustic bread. Enjoy!

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