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Monday, November 05, 2007

Turkish Winter Vegetable Stew

The recipe, for Lisa:

Take 1 lb boneless lean lamb, veal, or beef, cut into cubes, and brown it in 1 TBS olive oil in a heavy saucepan or casserole over medium-high heat. Keep turning the meat to get the pieces browned on all sides. It should take about 20 minutes - then turn it down to medium-low and add 2 medium onions, coarsely chopped, and another TBS of olive oil. Cook the onions gently, until they are soft but not brown - about 10-15 minutes. Add salt to taste, and 1 TBS flour, and stir until completely blended into the meat and onions. Add 1/2 cup of stock or water, bring to a simmer, and cover the pan to cook for 20 to 25 minutes, stirring occasionally.

Uncover the pan and add these vegetables: 5 medium waxy potatoes, peeled and cut into large cubes, 2 medium celery roots, peeled and cut into large cubes (substitute parsnips if you can't find celery root), 4 medium carrots peeled and cut into 2-inch lengths (I never peel carrots, and next time, I would add more), 3 fat leeks (have you ever seen a recipe that calls for skinny leeks? Also, I'd change to onions next time), trimmed, rinsed, and cut into 2-inch lengths, 2 garlic cloves, crushed. Stir to mix them well, and add a little more water or stock just to come to the top of the vegetables. Add 1 TSP thyme, and salt and black pepper to taste. Cover the pan again, and cook until the vegetables are tender but not falling apart - about 20 minutes.

At the last minute, stir in juice from 1 lemon, and salt or pepper as needed, and garnish with parsley. Serves 8.

Hazel loved it, Hannah endured it, and I had it again for lunch today. Yum.

1 comment:

peevish said...

What do you mean, you'd change to onions?? Leeks are divine! Why would you switch? I'm dying to know. Plus, I have 3 fat leeks in my fridge right now.

p.s. Thanks for the recipe. Yea!