Recipe: Tasty French Style Vegetarian Stew

French Style Vegetarian Stew. 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 healthy vegan comfort food meal that comes together in about an hour!

Add more broth if necessary to keep the stew moist. Rinse, trim, and slice the scallions into pieces or rings. 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. You can have French Style Vegetarian Stew using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of French Style Vegetarian Stew

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

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. As you can see I don't use flour to thicken the sauce because I prefer to add egg yolks instead.

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..

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. Mix orange zest with the spices, vegetables and wine.

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