STEW WITH ROOT VEGETABLES
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
- Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.
ROOT VEGETABLE STEW
This is a very simple but amazingly flavourful root vegetable stew. It was created one evening when I was trying to come up with something lighter after a weekend of feasting. While not exactly vegan, it can be by simply changing the chicken broth for vegetable broth. Please, experiment with it, add what you want (seasoning, other vegetables, legumes), then come back and let me know what you did and how it turned out.
Provided by Karen1961
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer.
- Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant.
- Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot.
- Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half.
- Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.
Nutrition Facts : Calories 481.8, Fat 16.1, SaturatedFat 2.6, Sodium 1311.5, Carbohydrate 71.7, Fiber 11.1, Sugar 14.4, Protein 14.4
GLAZED ROOT VEGETABLES
When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.
Provided by Scott Koeneman
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g
CREAMY SHELLFISH AND ROOT VEGETABLE STEW
Yield Serves 4
Number Of Ingredients 15
Steps:
- Bring clam juice and wine to simmer in heavy large pot. Add clams, then mussels to pot. Cover; cook until shellfish begin to open, about 2 minutes for mussels and about 8 minutes for clams. Using slotted spoon, transfer shellfish to large bowl as they open. Discard any that do not open after 12 minutes. Reserve liquid in pot.
- Add shrimp shells to cooking liquid. Cover and simmer over low heat 10 minutes, stirring occasionally. Strain liquid into 4-cup glass measuring cup. Discard solids.
- Melt butter in clean large pot over low heat. Add leek. Cover; cook until leek is tender, stirring occasionally, about 10 minutes. Add potato and celery root. Pour in reserved cooking liquid, leaving any sediment in measuring cup. Add Calvados. Bring to simmer. Cover and simmer until potato is almost tender, stirring occasionally, about 5 minutes. Stir in shrimp and scallops. Cover; simmer 2 minutes.
- Whisk crème fraîche, egg yolks and lemon juice in small bowl to blend. Stir into stew. Return clams and mussels to pot. Cover and cook without boiling until shrimp and scallops are just cooked through, stirring occasionally, about 5 minutes. Season with salt and pepper. Divide among bowls. Sprinkle parsley over.
CIDER-GLAZED ROOT VEGETABLE STEW
Steps:
- Preheat oven to 400 degrees. Cut off the top third of the head of garlic. Sprinkle a little oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in oven to roast. In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with 3 tablespoons of oil. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for approximately 15 minutes. In a large, heavy pot, heat 1 tbs olive oil. Add the leeks and saute for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced by half. Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, reduce to a simmer, and cook for another 10 minutes. Remove garlic from oven. Garlic should be soft and aromatic. Squeeze the garlic from the bulbs into a small bowl. Mash the garlic well with a fork. Stir the roasted garlic into the stew. Season stew with salt and pepper. Serve hot.
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ROASTED ROOT VEGETABLES WITH CIDER GLAZE RECIPE
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5/5 (2)Total Time 1 hr 15 minsServings 8
- Preheat oven to 425°. Toss together first 5 ingredients in a large bowl. Add thyme and next 3 ingredients; toss. Arrange vegetable mixture in a single layer on 2 lightly greased (with cooking spray) jelly-roll pans.
- Bake at 425° for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.
- Meanwhile, bring apple cider and next 2 ingredients to a boil in a medium saucepan over high heat. Boil, stirring occasionally, 30 minutes or until reduced to 1/3 cup.
- Transfer roasted vegetables to a large bowl, and toss with apple cider mixture. Sprinkle with fresh parsley.
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