Tuesday, October 30, 2012
Harvest Root Vegetable Stew
All that I love best about fall.
This recipe is sort of a garbage casserole. Really. Anything goes. Particularly if it is starchy. Throw it in. The end result will probably be tastier than you expected.
3 Tbsp butter
3-4 cloves garlic, minced
2 leeks, whites sliced into 1/2-inch rounds
1 cup apple cider (NOT hard cider)
1 1/2 cups beer
3-4 small russet potatoes,cubed or quartered
2-3 red potatoes, cubed or quartered
1 small sweet potato, cubed
2-3 small turnips, cubed or qaurter4ed
2-3 carrots, cut into 1 inch coins
2-3 parsnips, cut into 1 inch coins
1-2 radishes, quartered
1 tsp fresh thyme, minced
1 tsp salt
1/2 tsp pepper
In a large, heavy bottomed saucepan, melt the butter over medium high heat. Add the garlic and leeks until the garlic is fragrant the leeks are tender, 5-7 minutes. Pour in the cider and beer, deglazing the bottom of the pan.
Add the vegetables and seasonings. Bring the mixture to a boil, reduce heat to low and cover Simmer for 35-40 minutes or until the vegetables are tender and the liquid reduced by about one third.
Serve hot with cheddar and ale biscuits.