White Bean and Root Vegetable Stew
Featuring butternut squash, celery root and carrots in a base of protein-packed navy beans and seasoned with hearty herbs, this stew is perfect for a fall afternoon. This recipe comes to us from Elliott Prag, Chef-Instructor at The Natural Gourmet Institute.
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Serves 8
Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 5 shallots, halved and peeled
- 4 cloves garlic, peeled and smashed
- 1 cup dry navy beans, soaked
- 2 carrots, cut into bite-sized chunks
- 1 pound butternut squash, peeled and cut into bite-sized chunks
- 1/2 pound celery root, trimmed and cut into bite-sized chunks
- 1 red pepper, large dice
- 2 cups vegetable stock
- salt to taste
- juice of 1 lemon or to taste (optional)
- 2 tablespoons chopped fresh thyme
Directions:
In 3-quart pot, heat oil over medium heat. Add caraway seeds, salt, shallots, and garlic. Sauté for 2 minutes. Add beans, carrots, squash, celery root, and red pepper. Sauté for 2 minutes more.
Add vegetable stock and bring stew to boil. Reduce heat and simmer stew for 1 – 1 1/2 hours, stirring occasionally. Root vegetables and beans should soft and partially broken down and stew should be thick.
Add salt and lemon to taste. Garnish with fresh thyme just before serving.