12. Winter Root Vegetable Stew
Yield: 2 servings
Ingredients
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8 oz Sunchokes
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4 cloves Garlic
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1 15-Ounce Can White Beans
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1 bunch Parsley
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1 Carrot
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1 Small Piece Fresh Horseradish
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1 Lemon
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1 Mini Baguette
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1 Parsnip
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1 Yellow Onion
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2 Fresh Bay Leaves
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3 Tbsps Vegetable Demi-Glace
Instructions
- Preheat the oven to 425°F. Wash and dry fresh produce. Peel and medium dice the parsnip. Medium dice the sunchokes. Peel all 4 garlic cloves. Leave 1 clove whole and mince the other cloves. Drain and rinse the beans. Finely chop the parsley. Peel and small dice the onion and carrot. Peel and grate the horseradish. With a pairing knife or peeler, remove the peel from the lemon. Finely chop the peel to get about 1 tablespoon of zest (or use a citrus grater). Cut the lemon into quarters and remove the seeds. Cut the bread lengthwise on an angle into ¼-inch-thick slices.
- In a medium pot, heat a couple teaspoons of olive oil on medium-high until hot. Add the onion, carrot, parsnip and ⅔ of the minced garlic (save the rest for the gremolata); season with salt and pepper. Cook 1 to 3 minutes, or until the onion starts to soften, stirring frequently.
- Add the sunchokes, then season with salt and pepper. Cook 2 to 3 minutes, or until the vegetables just start to sweat. Add the beans, bay leaves, vegetable demi-glace, and 2½ cups of water. Bring to a boil, then reduce the heat to low. Simmer 16 to 20 minutes, or until the vegetables are tender and the stew has slightly thickened. Remove from the heat.
- While the stew simmers, drizzle the bread slices with olive oil. Place on a baking sheet and toast in the oven for 4 to 6 minutes, or until browned and crispy. Remove the bread from the oven, and while still hot, rub with the whole garlic clove.
- While the bread toasts, in a small bowl, combine the grated horseradish, lemon zest, chopped parsley, and the remaining minced garlic. Stir in enough olive oil to create a rough paste, then season with salt and pepper to taste.
- Just before serving, stir the juice of 1 lemon wedge into the stew and the juice of 1 lemon wedge into the gremolata. To plate your dish, divide the stew between 2 bowls and garnish with the gremolata, garlic bread, and remaining lemon wedges. Enjoy!