Recipe - Winter Vegetable Roasted Stew

3 teaspoon Unsalted butter; divided use
4 teaspoon Olive oil; divided use
1 lg Red onion; cut crosswise
into 1/3inch thick rounds
3 md Carrots; cut into 1" pieces
1 pound Celeriac knob; cut into 1"
pieces
1 One half pound Butternut squash; cut into
1.5" pieces
1 One half pound Acorn squash; cut into 1.5"
pieces
3 Parsnips; quartered
lengthwise
1 pound Portobello mushroom; stems
reserved*, caps cut into 1"
pieces
4 cup Mushroom broth; low salt
Salt and black pepper
One fourth teaspoon Dried marjoram

PREP: Peel and trim all vegetables; then cut as directed.

Oven : initial setting 400F.

1) In a large stainlesssteel skillet, melt 1 tsp each butter and oil over
moderately high heat. Add onion and carrot and cook, stirring occasionally,
until the vegetables are browned all over, about 10 minutes. Transfer the
vegetables to a large roasting pan.

2) Add another 1 tsp each butter and oil to the skillet. Add the celery
root and butternut squash and cook, stirring occasionally, until browned
all over, about 10 minutes; transfer to the roasting pan.

3) Repeat the cooking processing to brown the acorn squash and parsnips.
Transfer to roasting pan.

4) Add the remaining oil to the skillet. Brown the mushroom caps, about 6
minutes; transfer to roasting pan.

5) Add broth to the skillet and bring to a simmer over high heat, scraping
up any brown bits. Pour the broth over the vegetables in the roasting pan.
Season with salt pepper and marjoram. Cover with boil and cook the
vegetables in the oven for about 45 minutes, or until just tender when
pierced. Increase the oven temperature to 450F and cook, uncovered, for 5
to 20 minutes longer or until gravy is at desired consistency.

Recipe adapted by Gordon Hamersley (Ham's Bistro, Boston) for Food & Wine
(1996): called "Winter Vegetable Stew with a Cheddar Crust," page 269.
Recipe further modified by Pat to reduce the fat. EACH 344 cals, 8g fat
(21%) . Nutrition estimated by Mastercook. Email from kitpath@earthlink.net

VARIATION: No added fat: use cooking spray and/or liquid such as wine or
broth to brown the vegetables: 299 cals, 3g fat, 9% cff.

*MUSHROOM BROTH: Reserve stems to enhance bouillon or canned broth. Add (to
taste): chopped mushroom stems, onion, garlic, dry white wine, soy sauce,
salt and pepper, water, and fines herbes of choice. Reduce 6 cups to 4,
slowly; strain before using.

Recipe by: Adapted from Food and Wine 1997 Annual

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Mar 24,
1999, converted by MM_Buster v2.0l.