Hey all, sorry for being late with these posts. It has been a great few weeks at mohubbs. The cold weather has finally blown in and with it has come the root vegetables that help to carry us through the winter. We dished up a heart warming stew filled with color and flavor. Make sure you give the stew time to simmer, the flavors need time to get to know each other before they marry.
Letail and beet stew
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup French green lentils
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 Cups vegetable stock
2 sprigs fresh thyme
2 small turnips, scrubbed and cut into 1/2-in. cubes (about 1 cup)
1 bunch beets peeled and cubed.
1 cup cubed butternut squash (1/2-in. cubes)
4 cups stemmed, chopped kale
1 bunch (about 5) baby carrots, trimmed and scrubbed
1/2 cup minced flat-leaf parsley
3 ounces aged goat cheese (such as Chevrot or Bûcheron, cut into small pieces) Optional
Preparation
1. Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic, lentils, salt, pepper, thyme, and 4 cups vegetable stock. Bring to a boil, then reduce heat to medium-low. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
2. Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed. Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.
Heart warming stew October 29, 2011
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