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Beets Recipes
Winter
Root Vegetable Stew
Ingredients
1½
Tbsp olive oil
8 garlic cloves, chopped
1 cup celery root, peeled and finely diced
1 cup parsnips, peeled and finely diced
1 cup rutabaga, peeled and finely diced
1 small beet, peeled and finely diced
½ cup red wine
3 cups vegetable stock
1 cup water
1 tsp sage, dried
1 tsp thyme, dried
1 tsp oregano, dried
1 Tbsp fresh parsley, chopped
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In
a large saucepan, heat the olive oil until lightly smoking and
add the garlic, onions, carrots, celery root, parsnips, rutabaga,
beet, and turnip. Cook the vegetables over high heat, until they
are slightly golden, about 4 minutes, stirring occasionally. Deglaze
the pan with the red wine and reduce the liquid by half. Add the
stock, bring to a simmer, and cover the pan. Cook at a simmer,
covered, for about 8 minutes, or until all the vegetables are
tender; add more stock as necessary to keep the vegetables covered.
Add the sage, thyme, oregano, and parsley. This stew can be made
one day ahead and reheated.
Makes
6 servings.
Source:
Chef Stephen Pyles for Melissa’s World Variety Produce
Nutritional
analysis per serving: Calories 113, Protein 2g, Fat 4g, Percent
Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber
3g, Sodium 387mg.
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