ROOT VEGETABLE BRAISE
4 servings
Serve this robust, savory stew with Garlic Bread or mashed potatoes. Substitute an equal amount of parsnips, salsify, carrots, red or gold potatoes, or Jerusalem artichokes for any of the vegetables in the recipe, if desired.
Heat in a pot or Dutch oven over medium heat:
- 1½ tablespoons olive oil
- 1 tablespoon butter
- 1 bay leaf
- 1 large sprig thyme
Add and cook, stirring occasionally, until they begin to brown, about 12 minutes:
- 2 medium onions, diced
Add and cook, stirring, for 3 minutes:
- 4 large mushrooms, thickly sliced (2 to 3 ounces)
- 2 garlic cloves, minced
Pour in:
- ½ cup dry white wine
Increase the heat and boil, scraping the bottom of the pot, until the liquid is reduced to a syrup, about 5 minutes. Add:
- 1 pound celery root, peeled and cut into 1-inch cubes
- 8 ounces turnips, peeled and cut into 1-inch cubes
- 8 ounces rutabaga, peeled and cut into 1-inch cubes
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
Stir the vegetables, then pour in:
- 2½ cups chicken or vegetable stock or broth
Bring to a boil, then reduce the heat, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Remove the bay leaf and thyme sprig. Mix together and pour into the stew:
- 3 tablespoons heavy cream
- 1 tablespoon Dijon mustard
Stir well and season to taste with:
- Salt and black pepper
- Chopped parsley