Text 17238, 89 rader
Skriven 2011-10-30 07:08:00 av DAVE DRUM (1:261/1381)
Ärende: SFGate 898
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan-Spiced Root Vegetable Stew w/Charmoula
 Categories: Potatoes, Vegetables, Chilies, Citrus
      Yield: 5 servings
 
  1 1/2 ts Cumin seed
  1 1/2 ts Coriander seed
      1 ts Sweet paprika
      1 sm Dried red chile
           +=OR=+
    1/2 ts Hot red pepper flakes
      4    Whole cloves
      1    Cinnamon stick
      1    Bay leaf
      2 tb Vegetable oil
      2 md Onions; in large dice
      2 md Red-skin sweet potatoes;
           - peeled, in small dice
      2 cl Garlic; minced
      4 c  Water
      3    Parsnips; peeled, in large
           - chunks
      2    Carrots; peeled, lg dice
      1 sm Celery root; peeled, in
           - lg dice *
      2 tb Tomato paste
      1 ts Salt
           Fresh ground black pepper
      1 tb Fresh lemon juice

MMMMM-------------------------CHARMOULA------------------------------
    1/3 c  Fine chopped cilantro
  1 1/2 ts Ground toasted spice mix
           - from Moroccan-spiced stew
           - above
    1/2 ts Tomato paste
  1 1/2 tb Fresh lemon juice
    1/4 ts Salt
      3 tb Extra virgin olive oil
 
  By Robin Davis, Chronicle contributor
  
  Rather than using a heavy roux, this vegan stew is thickened
  with sweet potato, which breaks down into the sauce. The
  chiles provide a mild heat next to the sweet vegetables, but
  the lemony charmoula brings the flavors up a notch. Serve
  with couscous studded with toasted slivered almonds.
  
  Combine the spices and bay leaf in a heavy pan over
  medium-low heat; toast for 10 minutes, stirring from time to
  time. The spices should get aromatic and toasty - be careful
  they don't scorch. Let cool, then grind to a fine powder.
  (Use a spice grinder or a coffee grinder reserved for
  spices.) Set aside 1 1/2 teaspoons of the spice mixture for
  the charmoula.
  
  Heat the oil in a Dutch oven, then add the onions and sweet
  potatoes. Sweat for 10 minutes, until the onions are tender.
  Stir in the garlic and spice mixture. Cook for 5 minutes.
  Deglaze the pan with the water, then add the parsnips,
  carrots, celery root, tomato paste, salt, pepper and lemon
  juice. Bring to a simmer, cover and cook for about 20
  minutes, until the sweet potatoes have broken down and all
  the vegetables are tender.
  
  Make the Charmoula: Combine everything but the oil in a
  bowl, then whisk in the oil. Let sit a few minutes before
  serving.
  
  Ladle into bowls. Drizzle the charmoula on top.
  
  Serves 5
  
  * Peel celery root by cutting it square across the bottom
  and top, then use a paring knife to trim off the brown
  edges.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 17 March 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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