Coast Cooking

Coast Cooking: Vegetable stew

By JULIAN BRUNT

Special to the Sun Herald

Vegetable stew.
Vegetable stew.

Healthy stews that are the topic of this week’s blog posts do not have to be meat heavy.

We traditionally load hearty stews with generous quantities of beef, turkey or chicken, but it just doesn't have to be. There are plenty of vegetables that lend themselves to this type of cookery, but I am especially fond of root veggies.

No one would blame you if you wanted to make this stew with chicken stock, but you also can use store-bought vegetable stock or just allow your stew to simmer long enough to make your own. It’s a personal choice.

VEGETABLE STEW

1 quart water, vegetable stock or chicken stock

1 chopped onion

1 cup sliced carrots

3-4 cubed turnips

1-2 sliced parsnips

1 bunch greens (your choice)

Olive oil

Salt and pepper

This is about as simple as it gets. Sauté the onion in olive oil until well browned. Add the all of the veggies, but not the greens, and the liquid and simmer for 10 minutes; taste and season as necessary. Add the greens and simmer for 20 minutes, or until the greens are tender. Taste again and season as is needed. Serve piping hot.

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