Franco Aloia, Assistant Professor of Culinary Arts of Salt Lake Community College and David Chen, student, joined us with a delicious winter vegetable stew recipe and told us what the difference between that and soup is.
Soup can be anything from a light broth to a rich, creamy or meaty menu item that can be eaten with a spoon. Soup can often be served hot or cold and you see it on menus as a puree, bisque or velutes. A stew is basically soup with larger pieces chunks and bites. In most cases the stew is made with the intention of having each ingredient contributing to the final product but, also able to be enjoyed on its own with each bite.
Winter Vegetable Stew
Yield: 12 Servings/3 Quarts
- 2 quarts Vegetable broth
- ½ pound Parsnip, oblique cut
- ½ pound Rutabaga, medium dice
- ½ pound Turnip, medium dice
- ½ pound Carrot, oblique cut
- 1 Butternut Squash, large dice
- 1 Purple Cauliflower, ¾” florets
- 1 pound Red Potatoes, large dice
- ½ pound Yellow Onion, small dice
- 6 cloves Garlic, minced
- 14 ounces Tomatoes, whole, peeled canned
- 3 sprigs Thyme
- 2 Bay Leaves
- 1 Tablespoon Paprika
- 8 ounces Crème Fraiche
- 3 ounces Vegetable Oil
- ½ ounce Chives, chopped
- Salt and Pepper, to taste
1. Wash vegetables in fresh cold water and set aside to air dry.
2. Peel carrots, parsnips and butternut squash. Reserve.
3. Cut vegetables: butternut squash (large dice ¾”), red potatoes (large dice ¾”), rutabaga (medium dice ½”), turnip (medium dice ½”), carrot (oblique), parsnip (oblique), purple cauliflower (¾” florets), yellow onion (small dice ½”), garlic (mince), tomatoes (chop into small pieces) & chives (slice thin *set aside for garnish).
4. In large (4 quart) stock pot over medium heat add oil and sauté onion until it is translucent then add garlic.
5. Immediately add tomatoes and stir in remaining vegetables.
6. Season with salt and pepper and add vegetable broth (room temperature) just until vegetables in pot are covered with liquid while remaining on medium heat.
7. Stir in paprika, add aromatics (thyme and bay leaf) and cover with lid while remaining on medium heat.
8. Cook until liquid in pot comes up to a gentle simmer.
9. Skim foam after 10 minutes of gentle simmering.
10. Continue to cook for another 30-40 minutes until vegetables are fork tender aka “al dente”.
11. Pull out thyme sprigs and bay leaves then, taste stew and adjust seasoning if needed.
12. Portion into bowl. Garnish with crème fraiche and chives.
13. Serve steaming hot with sourdough baguette.
Visit http://www.slcc.edu/ for more information about the culinary program.
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