Recipe: Tasty French Style Vegetarian Stew

French Style Vegetarian Stew. Prepare This Easy Broccoli Cheddar Quiche For A Tasty Brunch Entrée. Ratatouille is a traditional vegetable stew which originated as a poor man's dish in Nice. That may well have been its humble origins, but the stew has gone on to be known and loved, around the world and can hardly be considered as food for the poor today, though it is still a relatively cheap food if the vegetables are bought in season.

A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch. Add more broth if necessary to keep the stew moist. Rinse, trim, and slice the scallions into pieces or rings. You can have French Style Vegetarian Stew using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of French Style Vegetarian Stew

1. You need 6-8 stalks of Celery.
2. You need 1-2 of large Australian Red Onion.
3. Prepare 2 of large US Russet Potatoes.
4. You need 2 of medium Carrots.
5. It's 1 of large Red Capsicum.
6. You need 3-4 of large Tomatoes.
7. You need 4-5 pieces of Bean Curd Skin Rolls.
8. Prepare 8-10 of medium Portabella Mushrooms.
9. Prepare 1 1/2 tbsp of Italian Spices.
10. It's 2 pieces of Vegetarian Stock Cubes.
11. You need 1 tbsp of Sugar.
12. It's 2 tbsp of Margarine.
13. It's 2 cups of Water.
14. Prepare 1 cup of Full Cream Milk.

French-Style Vegetable Stew [Photograph: James Peterson] Much of James Peterson's Vegetables consists of recipes written for single vegetables; it makes for neater lessons, but such recipes can lead to monotony. In the spirit of mixing things up, it only seems appropriate to tackle his French-Style Vegetable Stew. Peterson's stew takes advantage of more than a few cooking techniques (blanching. French Mushroom & Veal Stew Recipe.

French Style Vegetarian Stew instructions

1. Cut all the vegetables including the mushrooms into cube size. Cut the bean curd skin roll into small slices and mince a little..
2. Heat the pot and melt the margarine in low heat..
3. When the margarine is heated up, put the spices into the margarine and stir fry all the ingredients in the pot for 5-10 minutes..
4. Pour the water and milk into the pot and melt the sugar and stock cube in it..
5. When the water is boiled, turn to low heat and stew the ingredients for 30-40 minutes. Then, ready to serve..

As you can see I don't use flour to thicken the sauce because I prefer to add egg yolks instead. It's a cooking technique that is called 'liaison' in French. I also use it to thicken other stews like for instance my Belgian waterzooi or chicken vol au vent stew. Rinse the beef, pat dry and cut into chunks. Rinse, trim and slice the celery.

Tweet

Subscribe to receive free email updates: