|Vegetable stew with Yukon Gold potatoes|
1 to 2 cloves garlic, minced
1 1/4 cups of vegetable stock, divided (plus additional cups stock if not using pressure cooker)
Vegetable melange with the works:
2 stalks celery, 1/4" or 1/2" slices
2 carrots, 1/2 " slices
4 to 5 medium potatoes (1 1/2 pounds) 1/2" x 1" chunks
4 to 5 small tomatoes (1 pound) 1" chunks
1/4 cup fresh parsley, chopped or 1 Tablespoon dried parsley flakes
1 teaspoon of dried dill or thyme
1 cup frozen green peas
optional: 1 green pepper, 1/2" dice
2 zucchini, large chunks
In pressure cooker or large pot, saute onion in 1/4 cup vegetable stock for 5 minutes. Stir in garlic, parsley and dill and cook for 1 minute.
Pressure Cooker: Add the remaining one cup of stock, and all the vegetables except green peas. Bring stock to boil. close lid, bring to pressure and lower heat to medium. Cook at high pressure for 5 minutes or low pressure for 9 minutes. Release pressure, remove lid and stir in green peas. Check potatoes for tenderness and cook without pressure a few minutes if necessary.
Regular pot: Add two cups of vegetable stock and all the vegetables except green peas. Cover pot, bring to boil, lower heat and simmer 1 1/2 to 2 hours, stirring occasionally, adding more stock or water if necessary. Stir in green peas about 5 minutes before stew is done.
When done cooking, pour stew into large shallow glass casserole dish to cool. Cover and refrigerate.
Hippocrates stew variation: potatoes, tomatoes, onions, garlic, celery, parsley
|Hippocrates stew variation|
|Vegetable Melange with Russet potatoes|