As the days get shorter and Winter dawns in Melbourne, nothing says cold weather like a hearty Winter vegetable stew. You could chuck some quinoa in the mix as it’s cooking or have the stew on a bed of quinoa or rice or mashed potato. This was the first time I’d ever cooked with tarragon, I can’t believe it’s taken me this long!
3 cups vegetable stock (broth)
5 medium carrots, sliced
3 parsnips, sliced
1 large onion, chunked
3/4 cup of shelled peas or green beans, cut into inch-long pieces
1/2 cup of quinoa (if adding to the stew itself)
1/2 cup of tomato sauce
1/4 cup of tamari (wheat free soy sauce)
1 tablespoon of olive oil
2 cloves of garlic, minced
2 teaspoons of tarragon (I used fresh but dried would be OK too)
1 teaspoon of ground black pepper
1/4 cup of gluten-free flour
1/3 cup of cold water
Other ideas: a pack of tempeh or tofu would be nice in this stew, too.
If serving on a ‘bed’ of something – I recommend quiona, rice or mashed potato.
1. Fry up onion and garlic in olive oil in a big saucepan/pot.
2. Add vegetables to the pot.
3. Add vegetable broth, tamari and tomato sauce to the pot.
4. If you so choose, add the quinoa to the mix.
5. Bring to a boil and reduce heat to med-low and cover.
6. Stir occasionally and simmer until the vegetables are tender, about 30 minutes should do the trick.
7. Place the gluten-free flour in a bowl and slowly stir in the 1/3 cup of water, beating to make a smooth mixture.
8. Add the flour mixture to the stew and stir until the stew is thickened and bubbling.
9. Serve by itself or on a bed of something delicious, but maybe not in your bed.
Winter – it kicks Summer’s ass.