Winter Vegetable Stew
Experience the heartwarming flavors of this slow-cooked butternut squash stew, bursting with the natural sweetness of seasonal vegetables and a hint of tangy sherry. Delight in the comforting aroma as the vegetables simmer to tender perfection in a rich and flavorful broth. Finished with a bright touch of lemon zest and vibrant watercress, this hearty dish is perfect for a cozy evening meal.
— Constant Cookbook
Ingredients
- 4 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 2 celery stalks finely chopped
- 10 garlic cloves, smashed
- 2 Tbs. tomato paste
- 1/2 cup medium-dry sherry
- 1/2 cup vegetable or chicken stock
- 1 tsp. sherry vinegar or red wine vinegar
- 1 butternut squash, about 2 1/2 lb.
- 3 parsnips
- 3 large carrots
- 1 tsp. dried tarragon
- Salt and freshly ground pepper, to taste
- Grated zest and juice of 1 lemon
- 1 bunch watercress, tough stems removed and leaves chopped
Instructions
- In a large, heavy fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and celery and sauté until softened and beginning to brown, about 6 minutes. Add the garlic and tomato paste and stir for 1 minute. Pour in the sherry, stock and vinegar and stir to dislodge any browned bits from the pan bottom. Transfer the contents of the pan to a slow cooker.
- Peel and seed the butternut squash and cut into chunks. Peel the parsnips and carrots and cut into chunks. Add the squash, parsnips, carrots and tarragon to the slow cooker, season with salt and pepper, and stir to blend evenly. Cover and cook on low according to the manufacturer’s instructions for 5 hours. The vegetables should be tender.
- Stir the lemon juice, to taste, into the stew, then transfer the stew to a warmed serving bowl or shallow individual bowls. Drizzle with the remaining 2 Tbs. olive oil, top with the watercress and a sprinkle of lemon zest, and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>The New Slow Cooker,</i> by Brigit Binns (Weldon Owen, 2010).
Yield
Serves 6.
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