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    ROASTED WINTER VEGETABLE STEW
    from "Anatomy of a Dish" by Diane Forley and Catherine Young

    The key to this dish is careful roasting. The vegetables should be soft and golden, never mushy or blackened. Experiment with different vegetable mixtures (starchy root vegetables work best); you need 7 to 8 cups of cut-up vegetables in all.

    Serves 6 to 8
    INGREDIENTS (CLICK TO BUY)

    1 large carrot, peeled and cut into 1-inch pieces
    1 cup 1-inch diced acorn or butternut squash (or a mixture)
    1/4 rutabaga, peeled and cut into 1-inch pieces
    2 parsnips, peeled and cut into 1-inch pieces
    1 turnip, peeled and cut into 1-inch pieces
    About 1/2 cup extra virgin olive oil
    1/2 teaspoon ground cinnamon
    Kosher salt and freshly ground black pepper
    1 large onion, peeled, quartered, and sliced
    1/2 fennel bulb, cored and sliced
    1/2 cup wakame (optional)
    Sachet filled with: 1/2 cinnamon stick, 1 1/2 teaspoons coriander seeds, 2 allspice berries, 1 1/2 teaspoons black peppercorns, 1 sprig rosemary, and a handful of parsley stems
    1 cup cooked or canned chickpeas

    Print recipe
    PREPARATION

    Roasting the vegetables
    Preheat the oven to 400°F
    Combine the carrot, squash, rutabaga, parsnips, and turnip in a bowl and toss with 4 tablespoons of the oil. Season with the cinnamon, salt to taste, and a generous sprinkling of pepper. Spread the vegetables in a single layer on a baking sheet. Roast the vegetables, turning them once or twice, until they are tender and beginning to brown, about 1 hour.

    Starting the stew
    Meanwhile, heat 1/4 cup of the oil in a very large pot over medium heat. Add the onion, fennel, and salt and pepper. Give the vegetables a stir, then cover and cook, stirring regularly, until the onion and fennel are very soft, about 45 minutes.

    Finishing the stew
    Place the wakame, if using, in a bowl and add enough cold water to cover by about 1 inch. Set aside until the wakame has absorbed the water, about 15 minutes.
    Meanwhile, add the roasted vegetables to the onion mixture. Add the sachet and 4 cups water and bring to a rapid simmer, then reduce the heat and cook gently over medium-low heat until the vegetables soften almost to the point of falling apart, about 20 minutes.
    Add the chickpeas and heat through, 5 to 10 minutes. Adjust the seasoning if necessary with salt and pepper, and serve in large bowls, garnished with the wakame.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
      Peeled Butternut Squash - $4.99/ea
     20oz
     
      Rutabaga - $0.89/lb
     Farm Fresh
     
      Parsnips - $1.99/lb
     Farm Fresh
     
      Turnip - $1.49/lb
     Farm Fresh
     
      Torrey Farms Jumbo Yellow Onion
    This product is currently unavailable.
     
      Fennel - $2.99/ea Save! 2 for $5.00
     Farm Fresh
     
      Wakame
    This product is currently not available at FreshDirect
     
      FreshDirect Cinnamon Sticks - $3.69/ea
     1.2oz
     
      FreshDirect Whole Indian Coriander - $3.59/ea
     1.2oz
     
      FreshDirect Whole Allspice - $3.59/ea
     1.5oz
     
      Rosemary - $1.49/ea
     Farm Fresh
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Goya Chick Peas - $1.29/ea
     15.5oz
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      FreshDirect Ground Cinnamon - $3.59/ea
     2.4oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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