One catch-all dinner I make in order to use up lots of veggies from my CSA box is vegetable stew. You can use just about any vegetables, but I try to use at least one green vegetable and one red/orange/yellow vegetable, and potatoes are always good in stew. Tonight's was extra flavorful, and I thought I'd share the recipe here.
Chop coarsely one or two onions, and saute in 3 tablespoons of olive oil for about 4 minutes. Add three cloves of garlic, cut in three pieces each, and cook for another minute or two. Add 3/4 cup black lentils, 2 peeled and cubed sweet potatoes, 1 butternut squash, peeled, seeded, and cubed, and 2 or 3 cubed potatoes and stir, cooking, for about a minute. Add a quart of vegetable broth and enough water to cover everything. Add salt and pepper and a few sprigs of fresh thyme. Bring to a boil, then lower heat and cover. Simmer until everything is tender and beginning to fall apart. Add one bunch of chard, chopped coarsely and cook for a couple minutes more.
Stop here if you want a vegan stew, or substitute oil for butter.
Knead together 1 1/2 tablespoons butter with 2 tablespoons flour. Add in small bits to the simmering stew and stir until the stew is thickened, about 2 minutes. Serve with your favorite cheese.
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3 comments:
Oooh, kind of like dumplings? Sounds fabulous!
No, not like dumplings--though that would be another option that I've done before. No, when you knead together butter and flour in more-or-less equal amounts and add in small portions, the butter melts they thicken the stew very nicely and flavorfully.
Interesting. I'm going to have to try that.
I do make dumplings in our stews (usually day two of the stew or soup)
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