by 
Every fall I have a craving for warm nourishing stews and this time around I am planning on making a few again. This stew will keep you warm and healthy as it is packed with nutritious vegetables. The chick peas will add some protein to this delicious veggie stew. Once a week we receive a box of organic veggies delivered to our door. As always, this week’s selection was very good and offered everything I needed to make this lovely stew. I used a base of cherry tomatoes, white wine, garlic, lemon juice and vegetable bouillon. I recommend you serve it with rice.
Savory Fall Vegetable Stew
2014-10-18 21:33:04
Serves 4
Prep Time
20 min
Cook Time
40 min
Ingredients
- 1 Carrot
- 1 Parsnip
- 1 Cauliflower
- 1 Yellow Onion
- 1 Can (14 oz, 400 g) of Cheek Pies
- 1 Can (14 oz, 400 g) of Small Whole Mushrooms
- 4 Garlic Cloves
- 2 tbsp Butter
- 4 tbsp Olive Oil
- 1 Can of (14 oz, 400 g) Cherry Tomatoes
- 1 Lemon
- 3 Dry Bay Leafes
- 1 Pot Fresh Thyme
- 1 Veggie Bouillon
- 1 cup (250 ml, 2,5 dl) White Wine
- 1 cup (250, 2,5 dl) Water
- 2-3 tsp Honey
- Salt and Pepper
Instructions
- Peel and slice the carrot and the parsnip.
- Cut the onion in half and slice.
- Peel and crush the garlic cloves with the side of a knife.
- Heat oil and butter in a large crockpot over medium/high heat.
- Add carrots, onion, parsnip and garlic and cook, stirring until they get some color and starts to tender.
- Squeeze out the lemon juice and add tomatoes, bouillon, thyme, bay leaves, water, honey and white wine, cover and simmer over medium heat until liquid starts to thicken and vegetables are tender.
- Add cheek peas and mushrooms cover again, and simmer for 5 minutes.
- Season with salt and pepper. (The Stew require a lot of salt, taste and salt and then taste again).
- Serve with rice!
Notes
- Best served warm but not hot.
Easy Tasty Recipe http://www.easytastyrecipe.com/
