Root Vegetable Stew with Porcini and Cream
NOTE: Turnips, potatoes, carrots, and butternut squash make this
stew hearty and satisfying. The porcini give the stew a smoky,
meaty flavor that balances the sweetness of the vegetables. Serves
six to eight.
1/2 ounce dried porcini mushrooms
2 tablespoons olive oil
1 medium onion, minced
1 medium carrot, minced
1 medium celery stalk, minced
2 medium garlic cloves, minced
1 teaspoon minced fresh rosemary
1/2 cup white wine
11/2 cups vegetable stock
1 cup chopped canned tomatoes with their juice
1/2 cup heavy cream
1 bay leaf
2 medium turnips, peeled and cut into 3/4-inch cubes
2 large carrots, peeled and sliced 1/4-inch thick
2 medium boiling potatoes, peeled and cut into 1/2-inch cubes
1/2 small butternut squash (about 1 pound), peeled, seeded, and cut into 1/2-inch cubes
1/4 cup minced fresh parsley leaves or snipped chives
1 tablespoon lemon juice
INSTRUCTIONS:
1. Place porcini in small bowl and cover with 3/4 cup hot tap water. Soak until softened, about 20 minutes. Carefully lift mushrooms from liquid with fork and pick through to remove any foreign debris. Wash mushrooms under cold water if they feel gritty, then chop. Strain soaking liquid through sieve lined with paper towel or coffee filter. Reserve mushrooms and strained soaking liquid separately.
2. Heat oil over medium-high heat in large ovenproof Dutch oven. Add minced onion, carrot, and celery and sauté until vegetables begin to brown, about 10 minutes.
3. Add chopped porcini, garlic, and rosemary to Dutch oven and continue to cook for 30 seconds. Add wine, scraping up any browned bits that may have stuck to pot. Add strained porcini liquid, stock, tomatoes, cream, bay leaf, turnips, carrots, and potatoes, and bring to a simmer. Simmer, partially covered, for 25 minutes. Add squash and continue simmering until vegetables are tender, 10 to 15 minutes.
4. Stir in parsley and lemon juice, discard bay leaf, adjust seasonings, and serve.