Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

Root Vegetable Stew with Sweet Potatoes, Carrots and Turnips

by

Root Vegetable Stew with Sweet Potatoes, Carrots and Turnips
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: January 2013
Print
Ingredients
  1. 1 teaspoon coriander seeds
  2. 1 teaspoon cumin seeds
  3. 1/2 teaspoon caraway seeds
  4. 1/2 teaspoon crushed red pepper
  5. 1/4 teaspoon turmeric
  6. 4 1/2 teaspoons coarse kosher salt, divided
  7. 1 lemon, thinly sliced
  8. 1/2 cup lemon juice
  9. 3 Tablespoons olive oil
  10. 1 1/2 cups chopped onion
  11. 3 garlic cloves, minced
  12. 1 1/2 Tablespoons tomato paste
  13. 1 1/4 cups carrots, peeled, large dice
  14. 1 celery stalk, chopped
  15. 4 cups chicken stock
  16. 1 1/4 pounds sweet potatoes, peeled, large dice
  17. 2 medium turnips, peeled, large dice
  18. 1/4 cup sun-dried tomatoes, thinkly sliced
  19. 1/4 cup chopped fresh parsley
  20. 2 Tablespoons chopped fresh cilantro
  21. 1 teaspoon dried mint
  22. 1 10 ox box plain couscous (cooked according to package directions)
Instructions
  1. Toast coriander, cumin and caraway seeds in a small skillet over medium heat until beginning to brown, about 2 minutes. Cool, and transfer to spice mill; process until finely ground. Transfer to small bowl and add red pepper, turmeric and 1/2 t. salt. Combine lemon slices, lemon juice, and 4 t. coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool, drain, chop and transfer to small bowl. Heal olive oil in a heavy large pot over medium-high heat. Add onion and saute until softened. Add toasted spice blend, garlic and tomato paste. Add carrots, celery, sweet potatoes, and turnips - cook until vegetables start to soften and brown a bit. Add stock and sun-dried tomatoes. Simmer until vegetables are tender, stirring occasionally, about 35 minutes. Add preserved lemon. Add in parsley, cilantro and mint. Season with salt and pepper. Remove from heat and let stand to allow flavors to marry. Spoon coucsous in a large bowl, spreading out to leave a well in the center. Spoon vegetable stew into a well in the center.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/