I hadn't made this recipe in probably ten years and then suddenly woke up one morning with a craving for it. I don't know what vital nutrient I'm lacking that would account for such an atypically healthy craving. I just labeled it a happy anomaly and went with it. I have to stay, it was a nice change of pace not to feel guilty for indulging myself. And after a walk to the farmer's market (where I was delighted to find every vegetable on my list), I came home and whipped up a batch of this hearty stew that totally hit the spot. Really, I swear (again, I can't explain it).
VEGETABLE STEW
Yield: 6 large servings
6 tablespoons
unsalted butter (or 5 tablespoons olive oil)
2 medium onions, chopped
3 cloves garlic, crushed
2 medium potatoes, cut into small chunks
3 cloves garlic, crushed
2 medium potatoes, cut into small chunks
1 eggplant, diced
sea salt and freshly ground black pepper
2 stalks celery, sliced
1 stalk broccoli, cut into tiny florets
sea salt and freshly ground black pepper
2 stalks celery, sliced
1 stalk broccoli, cut into tiny florets
3 carrots, sliced
3/4 cup burgundy (or other red wine)
2 medium-small zucchini, cut into chunks
2 large (or 3 medium) ripe tomatoes, diced
¼ lb. sliced white or cremini mushrooms
6 oz. tomato paste
¼ cup molasses (unsulfured)
1 teaspoon dried dill weed
3/4 cup burgundy (or other red wine)
2 medium-small zucchini, cut into chunks
2 large (or 3 medium) ripe tomatoes, diced
¼ lb. sliced white or cremini mushrooms
6 oz. tomato paste
¼ cup molasses (unsulfured)
1 teaspoon dried dill weed
sour cream
(optional)
freshly chopped
parsley (optional)
1. Melt
the butter or oil in a large stew pot. Add the
onions, garlic, potatoes and eggplant and sprinkle with a little salt and
pepper. Sauté until potatoes begin to get tender.
2. Stir
in the celery, broccoli, carrots and wine. Cover the pot and steam until all
vegetables begin to get tender, stirring occasionally.
3. Add
zucchini, tomatoes, mushrooms, tomato paste, molasses and dill. Cover and
simmer over low heat for about 20 minutes, or until all vegetables are tender (stirring occasionally). Season
with salt and pepper to taste.
4. Serve
hot, topped with sour cream and freshly chopped parsley.
slightly adapted from
Moosewood Cookbook by Mollie Katzen
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| onions, garlic, potatoes and eggplant in pot |
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| starting to get tender |
 |
| adding celery, carrots, broccoli and wine |
 |
| added vegetables getting tender |
 |
| adding zucchini, tomatoes, mushrooms, tomato paste, molasses and dill |
 |
| mixed |
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| about 25 minutes later...vegetable stew |
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