WINTER ROOT VEGETABLE STEW

This is a perfect recipe to make when you have lots to do, such as holiday shopping and you just don’t feel like doing it. This recipe has lots of slicing, dicing and chopping to keep you busy.

My instructions are very simple.

1. Get Gordy to build a fire.
2. Open some wine.
3. Make this stew.
4. Then eat and enjoy while watching your favourite TV show.

I took the photo and realized I forgot to add the peas!

Cooks Notes:  Read the recipe before you start.

This is a one-pot meal.

Servings: 6

Ingredients:

For the mirepoix:

• 2 tablespoons olive oil
• 1 medium onion, minced
• 1 medium red onion, chopped medium
• 1 medium carrot, minced
• 1 medium stalk celery, minced

For the stew:

• 9 medium portobello mushrooms, sliced 1/2 inch thick (about 1 and 1/4 pounds)
• 10 ounces cremini mushrooms, sliced
• 2 medium garlic cloves, minced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon dried thyme
• 1/2 cup wine, (red or white)
• 2  1/2 cups vegetable stock, (you could use water in a pinch)
• 2  teaspoons salt
• 1 cup canned diced tomatoes
• 1 bay leaf
• 2 large carrots, peeled, halved lengthwise, and cut into 1-inch pieces
• 2 large parsnip, cut into 1-inch pieces
• 2 turnips, cut into 1-inch pieces
• 2 medium red potatoes (about 1 and 1/2 pounds), peeled, quartered lengthwise, and cut crosswise into 1-inch piece
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 cup frozen peas, (frozen corn works well too)
• 1/4 cup minced fresh parsley leaves, (optional)

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the mirepoix and sauté, stirring frequently, until the vegetables begin to brown, about 10 minutes.
3. Add the portobello and cremini mushrooms, raise the heat to medium-high, and sauté about 10 minutes.
4. Add the garlic, rosemary, and thyme and cook for a few seconds until you can smell the herbs.
5. Add the wine, vegetable stock, salt, tomatoes, bay leaf, carrots, parsnip, turnip and potatoes and bring to a boil.
6. Reduce the heat and simmer, partially covered, until the carrots, parsnip, turnip and potatoes are tender, about 35 minutes.
7. Mix the cornstarch with water to form a smooth paste.
8. Stir the paste into the stew and cook until the liquid thickens for about 2 minutes.
9. Stir in the peas and cover.
10. Just before serving stir in the parsley, discard the bay leaf.
11. Taste and adjust seasonings.