If you're like me, winter means warm blankets, slippers and comfort foods. Soups and stews become a staple once the cold weather arrives. This simple one pot stew, adapted from an Elavegan recipe, has lots of root veggies, beans and greens cooked up together with savory spices and a splash of white wine for depth. I ate it while wrapped in a blanket and with fresh bread of course.
INGREDIENTS
1 yellow onion, chopped
4 carrots, sliced
1lb (12) mini potatoes, quartered or smaller
2 stalks celery, sliced⠀
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1/4 tsp smoked paprika⠀
1/8-1/4 tsp red chili flakes
1/2 cup white wine
4 cups "no chicken" vegetable broth
15 oz can cannellini beans or chickpeas, drained & rinsed ⠀
2 cups frozen peas
2 handfuls baby spinach, chopped ⠀
1 cup coconut milk⠀
2 Tbsp cornstarch or arrowroot flour⠀
DIRECTIONS
1. In a dutch oven or stockpot over medium with 1 Tbsp olive oil, sauté onion, carrots, celery and potatoes approximately 5 minutes, stirring frequently. Stir in spices; thyme, rosemary, oregano, salt, pepper, smoked paprika and red chili flakes. Cook for 1 minute to release aromatics. Add wine and continue to cook until alcohol cooked off, approximately 2 to 3 minutes. Add broth, increase heat to bring to a boil, then cover, lower heat to medium-low and simmer 15 minutes.
2. Add peas, beans and spinach. Return to boil, reduce heat to simmer and continue to cook another 5 minutes
3. In a small bowl, whisk cornstarch into coconut milk then pour into stew; continue to simmer another 3-4 minutes.⠀
4. Season to taste. Serve with fresh bread.
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