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Root vegetable stew?

post #1 of 3
Thread Starter 

I'm interested in developing a recipe for a root vegetable stew, oriented around turnips, carrots, radish, beets, and onion, though I'm also bent on including cremini mushrooms for their texture and added earthy flavor.  Seems a good match.  I'm also thinking of including pan-fried (non-breaded) chicken [I don't have an in-home grill yet] for a contrasting flavor.  However, with the exception of carrots and onions, root vegetables are largely a mystery to me, experience as a kid telling me that a little goes a long way notwithstandingwink.gif.  I don't know how to cook them to get the best flavor or which spices would work best to add some balance to the pre-existing flavor.  Any suggestions?

post #2 of 3

Forget radishes add parsnips, careful with the beets as whole dish color will change. Cut everything same size ,you could steam lightly first drain save water  then saute. There are many ways to prep this type  lets say stew or cassoleut, or cassarole.,

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 3

Geo,

 

I can imagine beetroot, creating its own water color painting and work of art, in total Magenta Red Violet ... Just like Chef Ed mentioned ...

 

My 1st suggestion is to Oven Roast the following Veggies, with a drizzle of Evoo and a sprinkle of sea salt until firm yet tender and serve as a starter with Balsamic Vinegar and Evoo Vinaigrette or separately drizzle the two :

 

Leek

Celery Root

Parsnips

Turnips

Tomato

Carrot Potato

Shallot or Spring Onion

Sweet Onion

 

My 2nd suggestion:

 

To roast the above veggies until al dente tender, and place them in a little chicken stock, at the last 15 minutes of concoction so the veggies are not " Mushy " or too soft. The other option is to sauté the veggies until al dente, and then place them in the stock ...

 

Dutch Casserole or Earthenware Root Vegetable Stew:

 

Homemade Chicken Stock

salt and black pepper

pancetta finely chopped

parsley finely chopped

garlic sliced finely or minced

celery diced

1 tomato deseeded and peeled and finely chopped

thyme

Shallot

Leek

Carrot

A pinch of sugar - optional

Evoo and Butter ( for sautéing the vegetables a bit prior to placing in oven )

orégano

basil

rosemary

 

+ the vegetables listed in suggestion number 1

 

Hope this assists.

Margaux.

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