July 26, 2015
When I was 16 (a very long time ago), I spent a couple of glorious weeks in Thunder Bay with my cousins, the Zerabny’s. One thing I still remember to this day, is the wonderful taste of a simple stew made by my cousin Lorne’s wife Gwen. She used all the fresh young veggies from their garden. Since that summer, I start dreaming about that delicious stew when the garden veggies start coming into their own. Once the carrots are finger size, its stew time. Gwen’s original stew contained meat, but the meat by no means made the meal. The veggies were the star, and this recipe is just as delicious vegan. Feel free to modify with whatever you have in the garden or can find in the farmer’s markets.
Young Vegetable Stew
- 3/4 cup young onions, diced
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 2 stalks celery, diced
- 1 red pepper, diced
- 1 cup small carrots, diced
- 1 cup green beans, cut into 1 inch pieces
- 2 cups young potatoes, diced
- 1 small zucchini, diced
- 1 tbsp oil
- 3 veggie bullion cubes
- 4 cups water
- fresh herbs (I used parsley, sage, rosemary and oregano)
- 2 tbsp corn starch dissolved in 1/4 cup water
- 1 to 3 cups fresh green peas, shelled
- salt and pepper
- 1/4 cup ketchup (optional)
Heat oil in a large pot. Add onions, garlic, mushrooms, celery, red pepper herbs and sauté until onions are translucent. Add bullion cubes and water. Add carrots, potatoes, zucchini and green beans and cook until tender. Add corn starch and cook until thickened. Add green peas and season with salt, pepper and ketchup. This makes about six 2 cup servings.
The ketchup is optional but I find its addition kicks up the flavor a notch. The recipe is best with as many fresh young garden veggies as possible. Serve with garlic bread and a green salad for a satisfying meal.
The next batch I make I will use my young broccoli.