For most of my life, I have hated soups, stews, and chilis. I hated their very soupiness, the fact that everything kinda tastes the same in them, the fact that they are neither entirely liquid (drink) or solid (food). But I love curries. And in some cookbook I read once, the author called curries "Indian stews." I realized I'm just stubborn, and it's all about the flavor of the soup/stew, not the name. So last year I started to try soups, and now I've tried my hand at stew... so I'm acclimating. Expect a (tomato-free!) chili sometime this winter.
I made up this stew last night, and I'm very happy with how it worked out. I'd never made stew before, but a few friends came over for an impromptu dinner and the only veggies I had were root veggies. There are no pictures because I forgot to take photos when I was setting up everyone's plate, and we ate it all! But it was GORGEOUS, all orange and brown and beige, with a nice stewy sauce that serves as a great gravy.
Out of the four of us eating last night, two had never known the wonder that is the rutabaga. In case you, too, are a stranger to the great Neep (scottish phrase), let me give you a brief description:
Rutabagas are like radishes, just less watery. They don't have the same spicy taste - they're more cabbage-y in flavor. They are, in fact, a cross between a cabbage and a turnip. Prepare them like a potato: wash well, cut off outer skin, cut. Bake or boil till tender. Very simple, very stew- or soup-friendly.
Autumn Root Stew
(serves 4 quite comfortably)
1-2 Tbsp olive oil
4-5 cloves of garlic, cut into quarters.
2 -3 large (or 4-5 small) parsnips, sliced
3 large carrots, sliced
1 large (2-3 medium) rutabaga, peeled and cut into 1/2-inch cubes
Water
1/2 tsp black pepper
1 Tbsp sage
1 Tbsp thyme
2 tsp parsley
pinch each oregano, rosemary (optional - or whatever spices you like)
1-2 Tbsp vinegar
1 Tbsp cornstarch
1 tsp miso
salt to taste
In a big pan, saute the garlic, carrot, and parsnips over medium heat until slightly soft and fragrant (5-10 minutes). Add the rutabaga, stir, then add enough water to reach the top layer of veggies - but not to cover. Raise heat to high. Add spices and vinegar. When the stew boils, turn the heat down to medium-high, cover, stir occasionally. Let stew (ha!) for 10-15 minutes. You can use this time to make sure your guests (or you) are comfortable and have enough to drink.
In a cup or small bowl, combine the cornstarch with about 1/4 cup water. Stir well, until all of the cornstarch is dissolved. Add to the pot, cook uncovered and stir often. Over the next 5-10 minutes, the cornstarch will help thicken up the sauce. Once the consistency gets to the thickness you want, dissolve the miso into about 1/4 cup water, then stir into your stew. Remove from heat; serve over millet (or bread or biscuits or... a grain) on a bed of spinach.
Note: An onion would be nice in this, too, but I made Mashed Millet from Christina Pirello's Cooking with Whole Foods, which is very oniony, so I decided against adding more onions to the meal. If you want to add onions, saute them in the beginning with the other veggies.
Fun note: in Scotland, people used to carve turnips instead of pumpkins for halloween. So if you find yourself with a leftover rutabaga, carve it up!
4 comments:
Ye cannae beat Haggis, neeps, mashed tatties with a wee dram of whisky!
You should try out veggie Haggis with neeps at some point, with Rabbie Burns night coming up on the 25th of Jan you've got a great opportunity. Here's a recipe that I loosely follow:
http://www.edinburghguide.com/node/2782
But remember loads of black pepper. The secret to Haggis is not in the meat but in the spices.
I've heard good things about veggie haggis (which is kinda funny, considering I've never heard good things about normal haggis); I think I should try that recipe you gave me! Thanks!
I grew up (many moons ago) being forcefed Haggis at least once a week. Hated it at the time but for some reason as I get older I always get a craving for it. It's been so long since I eat meat that I can't really remember what the real version is like, but the veggie one is great.
From the recipe, I've never put in the cayenne-pepper, so I don't think that's something that would be missed. I recommend leaving a good portion of the Haggis in the baking tin and having fried slices for breakfast/lunch the next day.
Wow, that sounds even better than eating the recipe fresh. (I like anything fried up as leftovers, though, so I may be a little biased.)
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