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Root Vegetable Stew

Another recipe from the Vibrant Rioja wine “At Home” recipe book project, and I have to give a major thank you to my friend (and fantastic chef) Michael Chesloff, who owns the sharpest set of knives I have ever seen!

Of the 12 recipes I shot for this cookbook, this recipe was by far the most tasty, and the entire time this stew was roasting in Michael’s oven my mouth was watering. The only thing I could add to this recipe, in addition to the Rioja wine of course, would be a rare standing rib roast. Just an amazing recipe by Jill Paradiso that will make your whole house smell fantastic.

I love to shoot food, but the color and texture of vegetables are my favorite, and these root vegetables are the type of photo that I like to hang in my kitchen, and probably will 😉

This satisfying, hearty dish truly highlights the various textures, colors and flavors of root vegetables. It can be served as a main course but would look especially beautiful as a side dish on a holiday table.
Note: This dish can be made ahead of time and reheated, but do not add turnip greens until ready to serve – they are best when they are bright green and lightly wilted.
Ingredients:
6 cipollini onions, peeled
6 baby turnips, washed and halved (or 2 large turnips, quartered); turnip greens reserved
½ lb baby carrots
4 fingerling potatoes, halved lengthwise
2 leeks, washed, cleaned and sliced into ¼-inch rounds
2 parsnips cut in ¼-inch rounds
1 celery root, cut into ½-inch cubes
½ cup Rioja, preferably barrel fermented white or Crianza
2 cups vegetable stock
¼ cup olive oil
2 sprigs thyme
2 sprigs rosemary
Sea salt to taste
Instructions:
1. Preheat oven to 475 degrees. In heavy roasting pan, combine vegetables and olive oil; toss to coat. Roast turning every 10 minutes, until vegetables are browned, about 30 minutes.
2. Transfer pan to stove over high heat. Add wine, stock and herbs; cook 15 minutes. Add turnip greens; cook and stir to wilt; season with salt. Remove herb sprigs before serving.
Yield: 8-10 as a side dish
Rioja Pairing:
Root vegetables have a delicate creaminess and earthy flavor that would pair beautifully, but not be overwhelmed by the warmth and spice of a Rioja Crianza or the richness of barrel-fermented white.

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