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Umami from vegan stew
By Pamela Silvestri
November 18 2009 3:00PM
Sweet and Savory Root Vegetable Stew(Serves 6 to 8)-- 1 tablespoon extra virgin olive oil -- 6 shallots diced -- 2 tablespoons grated fresh ginger -- 2 parsnips peeled and diced -- 2 medium rutabagas peeled and diced -- 2 sweet potatoes peeled and diced -- 1 celeraic (celery root) peeled and diced -- 1 fennel bulb halved cored and diced -- 1 cinnamon stick -- Vegetable stock -- Ume plum vinegar In large pot over medium heat sauté shallots and ginger in oil 5 minutes or until soft. Add parsnips rutabagas turnips sweet potatoes celery root fennel and cinnamon stick. Add enough stock to barely cover vegetables bring to a boil cover reduce heat and simmer 25 minutes. Remove from heat discard cinnamon stick and gently puree soup 3 seconds using a hand-held blender to slightly thicken liquid and blend flavors. Season to taste with a few dashes of vinegar and serve. — Adapted from "Clean Food: A Seasonal Guide to Eating Food Close to the Source" by Terry Walters Sterling Publishing 2009. Add as many winter veggies as possible to this warming salubrious stew
STATEN ISLAND N.Y. -- This recipe stood out in the mix of salubrious sides soups and mains in a fairly new book "Clean Food: A Seasonal Guide to Eating Food Close to the Source" by Terry Walters.
For one matter the ingredients hit most of the winter root vegetables we’re starting to see full force in produce aisles and farmers markets. On the other hand the stew employs what may be an oddball ingredient for most cupboards: Ume plum vinegar.
This condiment — a rather salty tangy red-colored liquid made from Japanese umeboshi plums salt and shiso leaf — can be found at most Island health food stores. It’s loaded with organic acids and ideal sprinkled over steamed veggies or in salad dressings. But don’t let that be a deal breaker ingredient: A cook can add Worcestershire sauce instead.
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