Root vegetable stew?

Discussion in 'Recipes' started by geodude, Aug 24, 2012.

  1. geodude

    geodude

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    I'm interested in developing a recipe for a root vegetable stew, oriented around turnips, carrots, radish, beets, and onion, though I'm also bent on including cremini mushrooms for their texture and added earthy flavor.  Seems a good match.  I'm also thinking of including pan-fried (non-breaded) chicken [I don't have an in-home grill yet] for a contrasting flavor.  However, with the exception of carrots and onions, root vegetables are largely a mystery to me, experience as a kid telling me that a little goes a long way notwithstanding/img/vbsmilies/smilies/wink.gif.  I don't know how to cook them to get the best flavor or which spices would work best to add some balance to the pre-existing flavor.  Any suggestions?
     
  2. chefedb

    chefedb

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    Forget radishes add parsnips, careful with the beets as whole dish color will change. Cut everything same size ,you could steam lightly first drain save water  then saute. There are many ways to prep this type  lets say stew or cassoleut, or cassarole.,
     
  3. margcata

    margcata Banned

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    Geo,

    I can imagine beetroot, creating its own water color painting and work of art, in total Magenta Red Violet ... Just like Chef Ed mentioned ...

    My 1st suggestion is to Oven Roast the following Veggies, with a drizzle of Evoo and a sprinkle of sea salt until firm yet tender and serve as a starter with Balsamic Vinegar and Evoo Vinaigrette or separately drizzle the two :

    Leek

    Celery Root

    Parsnips

    Turnips

    Tomato

    Carrot Potato

    Shallot or Spring Onion

    Sweet Onion

    My 2nd suggestion:

    To roast the above veggies until al dente tender, and place them in a little chicken stock, at the last 15 minutes of concoction so the veggies are not " Mushy " or too soft. The other option is to sauté the veggies until al dente, and then place them in the stock ...

    Dutch Casserole or Earthenware Root Vegetable Stew:

    Homemade Chicken Stock

    salt and black pepper

    pancetta finely chopped

    parsley finely chopped

    garlic sliced finely or minced

    celery diced

    1 tomato deseeded and peeled and finely chopped

    thyme

    Shallot

    Leek

    Carrot

    A pinch of sugar - optional

    Evoo and Butter ( for sautéing the vegetables a bit prior to placing in oven )

    orégano

    basil

    rosemary

    + the vegetables listed in suggestion number 1

    Hope this assists.

    Margaux.
     
    Last edited: Aug 25, 2012