I love to cook and from time-to-time I like to share some of my favorite recipes. Here’s one that’s great for a cold winter’s day.
Root Vegetable and Mushroom Stew (Courtesy Victorine Olive Oil)
4 TBL Victorine Harvest Blend Olive Oil
1 medium onion, minced
1 celery stalk, sliced
1 medium carrot, sliced
1-1/2 pounds mixed variety mushrooms, thickly sliced
6 garlic cloves, minced
1 TBL tomato paste
½ tsp dried thyme
½ cup red wine
4 cups vegetable stock
1 each – yam, parsnip, turnip; cubed into 1-inch pieces
3 medium red potatoes, cubed into 1-inch pieces
2 bay leaves
¼ cup fresh Italian parsley, minced
1 TBL fresh lemon juice
Victorine Garlic Olive Oil
Salt & Pepper to taste
Heat large Dutch Oven over medium heat, add 3 TBL Harvest Blend Olive Oil, add onions, celery and carrot, sprinkle with salt. Cook, stirring often until vegetables are nicely browned, about 15 minutes.
Add remaining TBL of Harvest Blend Olive Oil along with the mushrooms. Increase heat to medium-high and stirring often, cook until liquid is released and evaporates, about 10 minutes. Reduce heat and cook 5 more minutes.
Stir in garlic, tomato paste and thyme and cook until fragrant, about 30 seconds. Stir in wine and scrape up browned bits. Stir in broth, root vegetables, potatoes and bay leaves and bring to simmer.
Reduce heat to med-low, partially cover the pot and cook until stew is thickened and vegetables are tender, about 1 hour. Remove pan from heat. Remove bay leaves and stir in parsley and lemon juice. Adjust seasoning with salt and pepper and drizzle with Garlic Olive Oil.