Tuesday, March 13, 2012

Eat-Your-Veggies Stew and Cornbread

was our Tuesday night dinner. It always turns out a little different depending on the veggies. Today's veggies were parsnip, golden beet, carrots, onion, potatoes and for a change white beans instead of the 13 bean mix. Alongside I served cornbread, which I - yes, I admit - made from the Trader Joe's Cornbread Mix. It becomes galactosemia safe by adding soy, rice, or hemp milk - I use soy. The stew turned out great.
You will need
Splash of olive oil
1 onion diced
2 golden beets, peeled, and cut into small chunks
2 parsnips, cleaned and cut into small chunks
2 carrots, cleaned, and cut into small chunks
2 small sweet potatoes, peeled and diced
2 medium potatoes - I used yellow - peeled and diced
1 cup of dry white beans, soaked overnight
Optional 1/2 Cup of dry white wine
1 qt of broth - I used beef broth leftover from last night, any broth works
2-3 cups of water
Salt, and pepper to taste
Splash of white balsamic vinegar to taste - optional
1/2 cup of dried quinoa
1. Heat the oil and then add the onion with some salt. When the onion is soft add
2. Parsnip, beets, and carrots - when the carrots turn bright in color add the potatoes (both types)
3. Add beans and, if using, the wine. Let it cook down - takes a coup,e of minutes and then
4. Add the broth, and water. Bring to a slow simmer and cook for at least one hour, or until
Beans are soft. When beans are soft,
5. Take about 2 cups of the stew to mix in a blender. Careful it is very hot! When puréed put
It back into the pot to the rest of the stew.
6. Adjust spices, and add some white balsamico - I added some to brighten the flavor.
7. Add quinoa and simmer until quinoa is done
Serve in soup bowls with cornbread. I sprinkled mine with cajun pepper for a little heat - the rest of the family however does not like to eat spicy. We all enjoyed eating all of our veggies today :)


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