Rustic Turnip and Thyme Stew
Serves: 4
6 smallish leeks or 4 large leeks, white part only
3 Yukon gold potatoes
6 baby turnips
2 tablespoons butter
5 1/2 cups vegetable stock, divided (see Appendix)
3 or 4 sprigs of thyme
Salt and pepper to taste
2 tablespoons heavy cream
2 tablespoons chopped thyme
Slice leeks into rings crosswise, rinse well and place in a soup kettle. Cut the turnips and potatoes into manageable pieces and roughly chop. Add them to the kettle along with the butter, 1/2 cup vegetable stock and the thyme. Place kettle over medium-high heat and bring to a boil; stir well to combine butter and herbs. Add remaining stock, salt and pepper. Return stew to a boil. Reduce heat and simmer for 30 minutes. Taste and add salt and pepper if necessary. Stir in cream and remove thyme sprigs. Serve in shallow bowls with a sprinkling of fresh thyme.
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