Name: Vegetable Stew
Yield: 8
Ingredients: 2 tbsp. olive oil -; 3 leeks (white part only) -; 10 small cloves garlic -; 1 tbsp. minced fresh oregano -; 12 large shiitake mushrooms -; 1/2 c. dry white wine -; 6 c. vegetable or chicken stock -; 12 baby carrots -; 1/2 small butternut squash -; 12 small New potatoes -; 2 medium parsnips -; 3 tbsp. all-purpose flour -; 1/2 lb. haricots verts (or green beans) -; 12 Brussels sprouts -; 2 medium yellow squash -; 3 tbsp. chopped fresh parsley -; Salt -; Freshly ground pepper -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Vegetable Stew

1. 2 tbsp. olive oil -

2. 3 leeks (white part only) -

3. 10 small cloves garlic -

4. 1 tbsp. minced fresh oregano -

5. 12 large shiitake mushrooms -

6. 1/2 c. dry white wine -

7. 6 c. vegetable or chicken stock -

8. 12 baby carrots -

9. 1/2 small butternut squash -

10. 12 small New potatoes -

11. 2 medium parsnips -

12. 3 tbsp. all-purpose flour -

13. 1/2 lb. haricots verts (or green beans) -

14. 12 Brussels sprouts -

15. 2 medium yellow squash -

16. 3 tbsp. chopped fresh parsley -

17. Salt -

18. Freshly ground pepper -

How to cook deliciously - Vegetable Stew

1. Stage

Heat olive oil in a large saucepan or stockpot over medium heat. Add leeks, garlic cloves, and oregano. Sauté about 5 minutes until leeks are wilted. Add mushrooms and cook until tender. Add wine and increase heat. Simmer until all liquid is reduced. Add 5 cups of stock; remove mushrooms and set aside.

2. Stage

Add carrots, butternut squash, potatoes, and parsnips and bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes -- without stirring -- until vegetables are just tender. Warm remaining cup of stock in a small pot and whisk in flour. Set aside.

3. Stage

Add haricots verts, Brussels sprouts, yellow squash, and mushrooms to saucepan and return to a simmer; cover and cook about 15 minutes. (Do not stir, to prevent breaking up vegetables.) Add broth-flour mixture and gently stir; simmer until slightly thickened. Add parsley and season to taste with salt and freshly ground pepper. Serve hot with crusty bread or over rice or pasta.