1/23/2006

Oven Simmered Vegetable Stew


Easy Oven-Simmered Vegetable Stew in the Oven
By –Anne Dessens

The portions on the vegetables are loosely measured out here; follow your instincts and your cravings. Also, this dish is excellent reheated, so don’t let the portions intimidate you. Freezes nicely, too.
3 tablespoons olive oil
2 yellow onions, peeled and coarsely chopped
1 bunch of celery, 6-8 stalks
6 medium carrots
2 cups frozen peas and carrots (200 grams)
2 medium zucchini
2 cups frozen green beans (200 grams)
1 large can sliced mushrooms (approx. 150 gr.), drained
2 cups water + instant gravy granules for two cups water (1/2 liter water)
1 tablespoon herbes de Provence
sea salt and freshly cracked pepper to taste

In large Dutch oven or cast-iron dish with lid, heat over oven on medium high heat with olive oil and onions; peel and chop carrots, add to onions and continue sautéing, stirring frequently to avoid sticking for several minutes. Add peas and carrots, green beans, stir well. Coarsely chop zucchini and add to sautéing vegetables. Sauté for another 10 minutes until vegetables are bright in color. Remove from stove and stir in mushrooms.

Prepare gravy for 2 cups (1/2 liter); pour over vegetables, mix well; add herbes and salt; stir well and cover. Place in oven and bake, covered, for 1 hour; remove lid, and stir, then bake another 20 minutes uncovered.

Pepper to taste. Let cool slightly before serving.

Serve with crème fraîche (sour cream); grated cheddar or Swiss cheese; fresh baguette and freshly chopped parsley. Can also be served with grilled chicken breast or leftover roast beef.

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