This week’s recipe is tasty and hearty, perfect for the waning days of winter here in Minnesota.
Roasted Winter Vegetable Stew
Stew and vegetables
- 1 medium onion, cut into large dice
- 1 rutabaga, cut into 1/2-inch pieces
- 1 stalk celery, thickly sliced
- 1 red bell pepper, cut into 11/2-to 2-inch pieces
- 3 carrots, cut into 11/2- to 2-inch pieces
- 4 small red or yellow potatoes, cut into 11/2- to 2-inch pieces
- 3 tbsp olive oil
- 2 tbsp water
- 8 ounces mushrooms, halved or left whole if small
- 1 can (15 ounces) kidney beans, drained and rinsed
- 3 tbsp olive oil
- 3 tbsp flour
- 1/2 tsp dried thyme
- 1/2 tsp fennel seeds
- 1 bay leaf
- 21/2 cups vegetable stock
- 1/2 tsp salt
- black pepper
To roast the vegetables:
- Preheat oven to 450 degrees.
- Toss onion, rutabaga, celery, red bell pepper, carrots and potatoes with 2 tbsp olive oil.
- Place the vegetables in a large roasting pan, add water, and roast for 45 minutes to an hour, until nicely browned and tender when pierced with fork. Stir once or twice while roasting.
To make the sauce:
- While vegetables are roasting, heat oil in a medium saucepan.
- Add flour, stirring to combine.
- Cook, stirring constantly, until the roux smells toasty/nutty and turns light brown.
- Add thyme, fennel seeds, bay leaf, salt, and pepper.
- Slowly add stock, stirring constantly. Stir until stock comes to low boil and thickens. Remove from heat and set aside.
To finish the stew:
- Reduce the oven temperature to 350 degrees.
- In a small to medium frying pan, saute mushrooms in remaining oil for 5 to 7 minutes.
- Add mushrooms to the roasted vegetables.
- Add beans and sauce. Cover the pan and bake for another 20 minutes.
*I served the stew with slices of baguette, baked in a 400 degree oven until crispy (about 15 minutes because it was frozen).
Source: Adapted from a recipe in The SpoonRiver Cookbook, published in a Pioneer Press column, 2/21/13