Originally From
Sprung From
Imported From
French Vegetable Stew
ketherian wants to cook this
- 2 teaspoons olive oil
- 21/2 cups chopped leeks (make sure to rinse well)
- 4 large garlic cloves, minced
- 2 teaspoons ground fennel (she uses a coffee grinder to grind fennel seed)
- 4 medium Yukon gold potatoes, cubed
- 1 (28-ounce) can diced tomatoes, undrained
- About 3/4 cup white wine, divided
- 2 cups peeled carrot chunks
- 1 (15-ounce) can Great Northern northern or other white beans, drained and rinsed
- 2 tablespoons tarragon
- 11/2 cups frozen peas
- Pinch or two of kosher salt
WARM the olive oil in a soup pot. Add the leeks, garlic, fennel and a pinch of salt. Cover and cook for 10 minutes on medium-low heat, stirring occasionally. During that time, the liquid will start to caramelize, so use a splash of white wine to deglaze the pan.
ADD the potatoes and tomatoes, stir, and cover. Bring to a boil, then reduce heat and simmer 10 minutes. Add carrots, cover, and gently simmer until the vegetables are tender. (The cooking time will vary depending on how small you cut the vegetables).
ADD the beans, peas, tarragon, and 1/2 cup of wine, and stir gently for 2-3 minutes until the stew is thoroughly hot and beans and peas have softened.
ADD the potatoes and tomatoes, stir, and cover. Bring to a boil, then reduce heat and simmer 10 minutes. Add carrots, cover, and gently simmer until the vegetables are tender. (The cooking time will vary depending on how small you cut the vegetables).
ADD the beans, peas, tarragon, and 1/2 cup of wine, and stir gently for 2-3 minutes until the stew is thoroughly hot and beans and peas have softened.
Beans
