Garden stew
Chef
Chef Brian Merrit and DR. Nina Hourmouzi, M.D.
Hospital
Licking Mermorial
Cook time
45 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
3 cups yellow onion, medium dice
1 1/2 cups celery, medium dice
1 1/2 cups carrots, medium dice
1 1/2 cups red bell peppers, medium dice
3 medium apples, skin left on, grated
3 tablespoons fresh thyme leaves
30 sprigs Italian parsley, leaves picked and stems cut into fine pieces
1 1/2 teaspoons fennel seeds
3 bay leaves
12 large Swiss chard leaves, torn into small pieces and stems sliced thin
6 cups sweet potatoes, scrubbed and cut into 2-inch chunks
4 1/2 cups radishes, halved
1 1/2 cups grape tomatoes, halved
6 15-ounce cans butter beans, drained and rinsed
3 small Yukon potatoes, peeled and quartered
12 cups vegetable stock
3 large garlic cloves
1 1/2 cups organic extra virgin olive oil
1 1/2 teaspoons ground turmeric
2 1/4 teaspoons kosher or sea salt
1 1/2 teaspoons fresh ground black pepper
3 3/4 cups whole grain black rice
7 1/2 cups water
1 1/2 cups celery, medium dice
1 1/2 cups carrots, medium dice
1 1/2 cups red bell peppers, medium dice
3 medium apples, skin left on, grated
3 tablespoons fresh thyme leaves
30 sprigs Italian parsley, leaves picked and stems cut into fine pieces
1 1/2 teaspoons fennel seeds
3 bay leaves
12 large Swiss chard leaves, torn into small pieces and stems sliced thin
6 cups sweet potatoes, scrubbed and cut into 2-inch chunks
4 1/2 cups radishes, halved
1 1/2 cups grape tomatoes, halved
6 15-ounce cans butter beans, drained and rinsed
3 small Yukon potatoes, peeled and quartered
12 cups vegetable stock
3 large garlic cloves
1 1/2 cups organic extra virgin olive oil
1 1/2 teaspoons ground turmeric
2 1/4 teaspoons kosher or sea salt
1 1/2 teaspoons fresh ground black pepper
3 3/4 cups whole grain black rice
7 1/2 cups water
preparation
Instructions
1. Bring the rice and water to a simmer over medium-high heat in a saucepot. Place a lid on top and lower the heat to the lowest setting. Cook for 30 to 35 minutes, then let stand for about 5 to 7 minutes before serving, or keep in a warm place until the stew is complete.
2. Heat 2 tablespoons of the olive oil in a Dutch oven over medium-low heat. Add the onion, carrot, celery, red peppers, and season with some of the salt and pepper. Cook for about 5 minutes, stirring regularly, until the vegetables have begun to release some of their moisture. Add the grated apple, thyme leaves, chopped parsley stems, sliced chard stems, fennel seeds, and bay leaf. Season once more, and continue to cook for another 2 to 3 minutes until everything has become very fragrant. Raise the heat slightly, and add the vegetable broth, sweet potatoes, radishes, Yukon potato, and butter beans. Bring to a simmer, place a lid on top (slightly cracked), and lower the heat to low. Cook for about 15 minutes, gently stirring occasionally, until all the vegetables are tender. Add the grape tomatoes and chard leaves and continue cooking for 5 minutes. Remove the bay leaf and discard. Carefully remove the cooked Yukon potato with a slotted spoon and place it in a food processor, along with 1/4 cup of the cooking broth, turmeric, and the garlic clove. Process the potato mixture briefly, then, with the processor running, drizzle in the remaining extra virgin olive oil until it is all emulsified. Adjust the seasoning and texture by adding more broth, a little at a time, if desired. Drizzle the sauce over the top of the stew when serving, alongside the boiled black rice. Garnish with some of the fresh parsley leaves.
2. Heat 2 tablespoons of the olive oil in a Dutch oven over medium-low heat. Add the onion, carrot, celery, red peppers, and season with some of the salt and pepper. Cook for about 5 minutes, stirring regularly, until the vegetables have begun to release some of their moisture. Add the grated apple, thyme leaves, chopped parsley stems, sliced chard stems, fennel seeds, and bay leaf. Season once more, and continue to cook for another 2 to 3 minutes until everything has become very fragrant. Raise the heat slightly, and add the vegetable broth, sweet potatoes, radishes, Yukon potato, and butter beans. Bring to a simmer, place a lid on top (slightly cracked), and lower the heat to low. Cook for about 15 minutes, gently stirring occasionally, until all the vegetables are tender. Add the grape tomatoes and chard leaves and continue cooking for 5 minutes. Remove the bay leaf and discard. Carefully remove the cooked Yukon potato with a slotted spoon and place it in a food processor, along with 1/4 cup of the cooking broth, turmeric, and the garlic clove. Process the potato mixture briefly, then, with the processor running, drizzle in the remaining extra virgin olive oil until it is all emulsified. Adjust the seasoning and texture by adding more broth, a little at a time, if desired. Drizzle the sauce over the top of the stew when serving, alongside the boiled black rice. Garnish with some of the fresh parsley leaves.
