Modified DD's recipe, and drew it through the fandangled hand puree-er toy. Prep time: 20 minutes; stewing time: 30 minutes. Above, pictured with couscous/parsley, and the last of AB's venison.
Ingredients:
1 stick celery
2 onions, chopped
4 cloves garlic
3 whole beets, peeled and quartered
1 parsnip, peeled and sliced to 1/2 in pieces
parsley (frozen), chopped
1 bouillon cube (vegetable), or 1 c vegetable broth
1 rutabaga, chopped
1/2 butternut squash, chopped (or summer squash would be a fine sub)
splash of wine (1 second pour)
splash of vinegar (1 second pour)
salt, pepper to taste
beet greens, washed and chopped
Directions:
1. Chop celery and sautee with onions, olive oil, and salt
2. Prep other vegetables and toss in the pot as you finish peeling and cutting them. It usually takes me about 15 minutes to finish peeling & cutting everything. Doubling the recipe is not a bad idea (but the beets don't need to be doubled, unless you like it particularly beety-tasting --- they are more for color)
3. Add water until the liquid level is just shy of the vegetable level.
4. Splash 'n dash your wine and vinegar. Add the bouillon cube, and bring to a boil before simmering for 30 minutes. For the last 5 minutes, add your chopped beet greens. You can also wait to add them after you puree, and then stir them in.
4. You can eat it like this, or puree to make it a nice thick consistency. Serve with parmesan on top.
No comments:
Post a Comment