Vegetable Stew
Setting off the earthy flavors of carrots, potatoes, zucchini, and mushrooms with fresh sage and thyme, this hearty stew is as comforting as it is nutritious. Top with a spoonful of basil pesto for added herbal flavor.
Ingredients
- 1 pound New Baby Red or Fingerling potatoes, scrubbed & rinsed
- 2 tablespoon olive oil
- 2 large shallots, cut into wedges lengthwise
- 1/2 pound mushrooms, quartered
- 1/2 pound baby carrots
- 1 cup chicken stock
- 2 medium zucchini or squash, 1-inch pieces
- 1/3 cup red wine
- 1/4 cup fresh sage, coarsely chopped
- 1/4 cup fresh thyme
Instructions
- On microwave safe plate, place potatoes in circle, cover with paper towel and par-cook for 5 minutes on high power.
- Heat olive oil in large skillet, add shallots and saute 3 minutes.
- Add mushrooms and sauté for 5 minutes.
- Increase heat to medium high; add carrots, potatoes and 1/2 cup chicken stock. Stir well and continue to cook for 30 minutes.
- Add 1/4 cup chicken stock, squash and reduce heat to simmer 10 minutes.
- Stir in red wine, 1/4 cup chicken stock and fresh herbs.
- Simmer for up to 2 hours on low.
- Garnish with fresh sage & thyme and serve with a rustic loaf of bread.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 3 hours
Servings: 6
