BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW
This is a really tasty, mostly hands-off recipe, great for using holiday leftovers and a good hearty meal. Freeze leftovers for a later date.
Provided by Alarowitz
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 8h
Yield 10
Number Of Ingredients 16
Steps:
- Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
- Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
- Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
- Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
- Cook on Low for 7 hours, gently stirring every few hours if desired.
- Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 11.8 g, Fiber 4.6 g, Protein 21.4 g, SaturatedFat 3.2 g, Sodium 755.8 mg, Sugar 7.7 g
JAPANESE CHICKEN AND ROOT VEGETABLE STEW
This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps. Although the ingredients may take some searching (check Japanese or Asian markets, or online), the cooking itself is no harder than the usual chicken soup, and the results are just as comforting. You can substitute other root vegetables for the ones called for here. Just make sure to add the sturdier chunks first (taro, celery root, burdock, kohlrabi, turnip, beets) so they have enough time to cook before adding the quicker-cooking ones (turnips, sweet potatoes, winter squash). If you want to make this vegetarian, you can leave out the chicken. It works equally well. Adding cubes of tofu or pieces of fish or seafood during the last few minutes of cooking is also a nice way to go.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
- Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
- Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
- Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
- As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
- Remove chicken from the pot and set aside. Add sweet potato to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
- Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 3 grams, TransFat 0 grams
ROOT VEGETABLE STEW
This is a very simple but amazingly flavourful root vegetable stew. It was created one evening when I was trying to come up with something lighter after a weekend of feasting. While not exactly vegan, it can be by simply changing the chicken broth for vegetable broth. Please, experiment with it, add what you want (seasoning, other vegetables, legumes), then come back and let me know what you did and how it turned out.
Provided by Karen1961
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer.
- Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant.
- Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot.
- Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half.
- Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.
Nutrition Facts : Calories 481.8, Fat 16.1, SaturatedFat 2.6, Sodium 1311.5, Carbohydrate 71.7, Fiber 11.1, Sugar 14.4, Protein 14.4
TANDOORI ROASTED ROOT VEGETABLE STEW
This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.
Provided by Patak's Canada
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
- Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
- Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
- Garnish with mint.
Nutrition Facts : Calories 577.6 calories, Carbohydrate 81.6 g, Fat 20.7 g, Fiber 17.6 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 532 mg, Sugar 12.6 g
CURRIED ROOT VEGETABLE STEW WITH DUMPLINGS
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 45m
Yield Four servings
Number Of Ingredients 20
Steps:
- To make the stew, melt the butter in a large pot over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in the broth, carrots and parsnips. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes. Stir in the celery root and sweet potato and cook for 10 minutes.
- Meanwhile, to make the dumplings, combine the flour, baking powder, salt and mace in a bowl. Rub in the butter until mixture resembles coarse meal. Mix in the currants. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
- Form a smooth paste by stirring 1/4 cup of the simmering broth into 3 tablespoons of flour, then stir it into the stew. Season with salt and pepper to taste. Place the dumplings on top of the simmering stew, cover and cook for 15 minutes. Divide the stew and dumplings among 4 bowls. Garnish with the parsley and serve.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 1158 milligrams, Sugar 15 grams, TransFat 0 grams
ASIAN ROOT VEGETABLE STEW
Make and share this Asian Root Vegetable Stew recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Stew
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5 minutes, stirring occasionally. Add tofu cook 5 minutes or until golden brown, stirring frequently.
- Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.
- Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.
Nutrition Facts : Calories 276.6, Fat 12.5, SaturatedFat 2.2, Sodium 524.5, Carbohydrate 27.8, Fiber 6.3, Sugar 8.8, Protein 17.8
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