All Time Top 25 Vegetable Stew Recipes

23. Boulbous Vegetables Cream Stew

Ingredients

• 200 grams/ 7oz boneless chicken thighs
• as need any type of flour, for the chicken coating
• 100grams/ 3.5oz lotus root, diced bite size
• 100grams/ 3.5oz satoimo taro/ yam, cut into half
• 100grams/ 3.5oz turnip/ radish, quarter if use turnip
• 50 grams/ 1.8oz celery, diced bite size
• 100grams/ 3.5oz carrot, diced bite size
• 100grams/ 3.5oz onion, diced bite size
• 1/2 tsp salt
• 3 tbsp white pepper
• 5 tbsp white wine
• 200ml/ 6.8 fl oz water
• 100grams/ 3.5oz maitake, chopped
• 100grams/ 3.5oz fresh shiitake mushroom, chopped
• 100grams/ 3.5oz shimeji mushroom, chopped
• 2 tbsp olive oil, for sauteing the mushroom
• 1 tbsp chopped garlic/ smashed garlic
• 1/4 onion, sliced
• 1 piece bay leaf
• 2 tbsp soft flour/ cake flour
• 1 cup milk
• as need salt, for final seasoning
• as need white pepper, for final seasoning
• as need chopped parsley, for garnish

Instructions

1. Marinate the chicken with salt and pepper, then leave it for a sit.
2. Peel away the skin of Satoimo taro (yam), and lotus root, remove the hard fiber of celery, lastly, wash away the dirt which hidden between the turnip leaves’ branch.
3. Cut the carrot, lotus root, big onion, lotus root and the celery into bite size, while quarter the turnip and halve the peeled satoimo taro (yam).
4. Tore apart or slice the mushroom if needed, then chop all of them into a tiny fragment, set aside for later use.
5. Dry the excessive water of the marinated chicken, then dust with any type of flour on it to give a coat, at both side.
6. Heat a tablespoon of vegetable oil in a stew pot, place the chicken skin side in the hot oil to sear with a satisfied sizzling, brown both side then remove them from the pot, pin it to the plate and set aside.
7. Again, heat a tablespoon olive oil in the Crock-Pot, then pour in all bulbous vegetable, then give them a sweat.
8. After the vegetables are heated, arrange the seared chicken into the pot, then pour in the white wine, continue heating them for a minute to evaporate the alcohol content, give them a stir or two.
9. sprinkle a teaspoon of salt, then pour in the water, simmer it over medium-low heat with a lid for 20 minutes.
10. Heat a tablespoon of the olive oil in a pan, then fragrant the sliced onion and chopped garlic.
11. Add the bay leaf and chopped mushroom when you smell the aroma of onion and garlic, which is escaping from the heated pan.
12. Season the mushroom with a pinch of salt and pepper.
13. Cook and stir the mushroom until softened, then add in the cake flour to make a roux, stir them well over low heat until the mushroom mixture is sticky, beware of burn.
14. Gradually stir in the milk and mixing them constantly, mix until smooth without particle, and let it simmer for a moment, remove from heat and set aside.
15. 20 minutes of the vegetable simmering, Ting!!! lift up the lid of the stew pot, use a fork to check if the bulbous vegetables are soft, especially the yam.
16. Add in the mushroom bechamel into the pot of stewed vegetable, gently mix and dilute the bechamel to the stew evenly, further simmer for a couple of minutes.
17. Taste it, then season with extra salt and pepper if needed.
18. Scoop it into a bowl, garnish with chopped parsley, and enjoy!! 🙂

Recipe Source