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How To make Winter Vegetable Stew/Pie
Stock:
1/2 cup dried vegetable soup mix
3 cup slightly aged chopped white mushrooms
3 cup water
Stew:
1/2 rutabaga halved then thinly s
1 cup white mushrooms :
slightly aged, halve
6 small shitake coarsely chopped
1 tablespoon olive oil
salt and pepper to taste 5 garlic cloves :
finely chopped
1/2 cup dry sherry
1 medium yellow onion cut into large piece
1 medium carrot :
peeled, 1/2" slices
2 medium russet potatos in 1/2 of 1/2" slice
1 medium fennel bulb :
quartered, in 1/2" s
2 tablespoon fresh thyme chopped or 2 tsp dri
2 tablespoon fresh marjoram :
chopped or 2 tsp dri
2 tablespoon fresh parsley chopped or 2 tsp dri
This began last night as an effort to make the Winter Vegetable Pie recipe
in the _Fields of Greens_ cookbook just acquired (and thanks to those who sent advice on the book last month). As usual, however, we varied a great
deal, so the result is greatly different from the book's:
but was wonderful. We realized that the recipe started with "Mushroom stock," which would take 3 hours to make. Since it was already 7 in the evening, that was out. The celery root we thought was in the vegetable bin was a rutabaga; we had six shitake to use up. So we improvised: Stock: Gently simmer, until reduced to about 2 cups liquid.
Heat 1 tablespoon of the olive oil in a large skillet; add the mushrooms, pinch of salt, 2 or 3 grinds of pepper. Sear the mushrooms over high heat
until golden. Add half the garlic and deglaze the pan with half the sherry. When the pan is almost dry, transfer the mushrooms to a bowl. Heat the remaining tablespoon of olive oil in stew pot and add the onion, pinch of salt, 2 grinds of pepper; saute until onion is transparent. Add the remaining garlic, rutabaga, carrot, potatos, and fennel, saute for 5 minutes. Add the mushrooms, herbs, and the reduced stock. Cover and simmer until vegetables are soft and flavors melded, about 30 minutes over
medium/medium low heat. Serve over grain, pasta, or polenta (we used a mixed spiral spinach pasta and basmati rice left over from previous meals), with crusty bread, bread sticks, or pretzels. The _Fields of Greens_ book takes its mixture, pours it into a 9 inch round baking dish, then covers it with a white pastry cover, with an egg wash on it (there goes the vegan listing!), then bakes in 375 degree oven for 40 minutes. Our variation worked well; we ate at about 8:45 (which is fairly normal for us), a rich and warming stew with the temperature outside at -5, wind chill -37. We'll try some different root vegetables next time, and perhaps add tofu slices as well.
How To make Winter Vegetable Stew/Pie's Videos
Satisfying Veggie Bake | Jamie Oliver
Hello lovely people! This epic, satisfying veggie bake is from my new book Together!
You get 5 of your daily fruit and veg in one portion, it's a great dish to make that will serve 8 people generously. This recipe has a lasagne vibe but instead of pasta, I've used filo pastry. Serve it in the middle of the table with a big salad and a glass of wine, happy days!
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Perfect Shepherd's/Cottage Pie That Anyone Can Make
So to me, homemade shepherds pie is technically a casserole rather than a pie but that’s beside the point. Now, this is technically a cottage pie rather than a shepherd's pie since we're using beef here. Should you want it traditional you'll just use ground lamb in place of the beef.
Recipe:
Meat Grinder For Stand Mixer:
Casserole Dish I used:
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Winter Stew | Delicious Beef & Potato Stew | Scottish Family Recipe :)
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Hello folks!
Tonight for tea I made wonderful beef & vegetable stew…such a crowd pleaser :) It’s like a big hug in a bowl! Lovely served with a hunk of crusty bread.
Everything I used will be listed below,
-Cheryl x
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What I used - Serves 4-5
700g (1.5 lbs) Casserole steak, braising beef/diced beef
A splash of olive oil
Salt and black pepper
3 Medium carrots - sliced on an angle
1 Medium onion - finely diced
4 Garlic cloves - finely sliced or minced
2 Tablespoons plain or all-purpose flour
1 Pint (17 fl oz) beef stock - You can add more water later if the gravy is too thick.
2 Tablespoons tomato puree/paste
2 Tablespoons Worcestershire sauce
1 Tablespoon Rosemary
1 Teaspoon smoked paprika
1/2 Tablespoon sugar
8 to 12 Baby potatoes - Halved
160g (5.6 oz) Frozen peas
**Optional parsley to serve**
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Allotment Cottage Pie | Jamie Oliver
I'm going to turbo charge veg in a game changing cottage pie. It's packed with all the good stuff, we are going to work hard to make sure we get the best out of these vegetables and I promise you won't miss the meat. This is recipe from Jamie's Meat-free Meals originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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VEGETABLES STEW
PREP TIME: 10 MINUTES
COOK TIME: 20- 25 MINUTES
SERVES: 4-6
INGREDIENTS
4 large Tomatoes , chopped
2 medium size Onions
200g Tomato Paste
1 large Smoked salmon
10 Green chilli
7 cloves of Garlic
3 Carrots, sliced.
2 Green Bell Pepper, diced.
2 Yellow Bell Pepper, diced.
2 Red Bell pepper, diced.
1 bundle French Beans, sliced.
Thyme
2 Bay Leaves
150ml Oil
1 cube Shrimp seasoning
1 tsp Salt
DIRECTION
- Pour oil into saucepan over medium heat, then add onion, stir and
let sweat for a minute.
- Add tomato paste, stir and cook for 5-7 minutes.
- Blend tomatoes, green chilli, onions, garlic and pour mixture into
sauce, stir and let simmer down for 10 minutes.
- Add shrimp seasoning, stir then add carrots, cover and let cook
for 2 minutes.
- Add green bell pepper, yellow bell pepper, red bell pepper, french
beans, stir then add smoked salmon.
- Add thyme, bay leaves, stir then add salt and let simmer down for
3 minutes.
- Ready to serve.
Winter Warmers With Gordon Ramsay
Since it's getting colder, here's some recipes to help keep you warm!
#GordonRamsay #Cooking
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