Winter Vegetable Stew

By Rheanna Kish and The Canadian Living Test Kitchen

143 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	263263 cal
pro	5 g5g pro
total fat	6 g6g total fat
sat. fat	1 g1g sat. fat
carb	50 g50g carb
fibre	8 g8g fibre
chol	1 mg1mg chol
sodium	492 mg492mg sodium
potassium	751 mg751mg potassium
% RDI:	-
calcium	66 calcium
iron	1111 iron
vit A	7979 vit A
vit C	7272 vit C
folate	3333 folate

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This hearty yet festive stew is perfect for the vegetarians in the crowd. The recipe makes four entrée servings, plus enough for other guests to have a taste, too.

Ingredients

1 head garlic 1 1head garlicheads garlic
3 tbsp olive oil 3 3tbsp tbspolive oil
1 1pkg pkg(10 oz/284 g) pearl onionpearl onions, peeled
1-1/2 1-1/2lb lbYukon Gold potatoYukon Gold potatoes, peeled and cut into chunks
5 fresh parsley sprigs 5 5fresh parsley sprigfresh parsley sprigs
3 fresh thyme sprigs 3 3fresh thyme sprigfresh thyme sprigs
2 bay leaves 2 2bay leafbay leaves
1 tsp salt 1 1tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch saffron 1 1pinch pinchsaffron
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
2 cups vegetable broth 2 2cups cupsvegetable broth
1/2 head cauliflower , cut into florets1/2 1/2head cauliflower, cut into florets
2 2cups cupscooked chestnutchestnuts, (see Tip, below)
1 1small butternut squashbutternut squashes, peeled and cut into chunks

Preparation

Trim top off garlic head to expose cloves. Place on square of foil and drizzle with 1 tsp (5 mL) of the oil; seal package. Bake in 375°F (190°C) oven until tender, about 35 minutes. Let cool enough to handle; squeeze out cloves into bowl. Set aside.

Meanwhile, in large Dutch oven, heat remaining oil over medium heat; cook onions, stirring occasionally, until golden, about 6 minutes.

Stir in potatoes, parsley and thyme sprigs, bay leaves, salt, pepper, saffron and roasted garlic; cook, stirring, for 2 minutes.

Stir in flour; cook, stirring, for 2 minutes. Gradually stir in broth, scraping up browned bits. Stir in 3 cups (750 mL) water and bring to boil; reduce heat, cover and simmer for 10 minutes.

Stir in cauliflower and chestnuts; simmer for 5 minutes.

Stir in squash; simmer for 10 minutes. Discard parsley, thyme and bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate for up to 24 hours. Rewarm to serve, stirring gently to keep squash in chunks.)

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Additional information : Tip:
Fresh chestnuts have the best flavour and are widely available this time of year. To prepare, cut X in flat side of each. Boil, 4 at a time, until cut points curl, about 2 minutes. Drain and peel off skin. Then simmer in fresh water until tender, about 5 minutes.

Vacuum-packed or canned chestnuts are available in some grocery and specialty food shops and are ready to use. Of the two types, vacuum-packed have a superior taste. Drain and rinse canned chestnuts before using.

Source : Canadian Living Magazine: December 2009