Slowly simmered for hours
to meld many garden flavors with a bouquet of herbs, French Gardener's
Stew is a true labor of love.
French
Gardener's Stew
1/2 cup dry white beans
15 cups water - divided use
1 onion, unpeeled
2 whole cloves
4 carrots, scrubbed, trimmed and sliced - divided use
1 1/2 teaspoons salt - divided use
1 1/2 teaspoons crushed dried thyme - divided use
1 1/2 teaspoons crushed dried rosemary - divided use
1/2 teaspoon ground black pepper - divided use
2 turnips, peeled and diced
2 potatoes, scrubbed and diced
2 celery ribs, chopped
1 leek (white and light green parts), cleaned and sliced
1/4 cabbage head, shredded
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
- Combine dry white beans and 5 cups water
in a large stockpot. Bring to a boil, reduce heat and simmer
for 2 hours; drain, leaving beans in pot. Stud onion with whole
cloves; add cloved onion, 1 carrot, 1/2 teaspoon salt, 1/2 teaspoon
thyme, 1/2 teaspoon rosemary and 1/4 teaspoon pepper. Cover with
another 5 cups of water and bring back to a boil. Reduce heat
and simmer for 2 hours or until beans are tender. Drain, discarding
whole cloves.
- Meanwhile, in another stockpot, combine
turnips, potatoes, celery, remaining 3 carrots, leek, and cabbage
in 1 cup water. Cook, covered, over low heat for 30 minutes or
until the vegetables are tender. Add the drained bean mixture,
the remaining 4 cups water, 1 teaspoon salt, 1 teaspoon thyme,
1 teaspoon rosemary and 1/4 teaspoon pepper. Bring to a boil,
reduce the heat, and simmer covered for 30 minutes. Remove 4
cups of the vegetables and puree in a blender or food processor.
Return to the pot and stir to mix well. Heat thoroughly. Garnish
with parsley and parmesan cheese.
Makes 8 servings.
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