Serves 4-6Ingredients 2 Tbs. olive oil 4 shitake mushrooms, cut into quarters 4 small onions, quartered 3 celery stems, roughly chopped into 1cm pieces 4 carrots chopped into 2cm pieces 300 gms potatoes, well scrubbed and cut in to chunks 2 turnips peeled and cut into chunks 1 medium parsnip, peeled and chopped into chunks 1 small cauliflower, cut into florets 2 cloves garlic, crushed Salt and freshly ground black pepper to taste 2 ½ cups rich vegetable stock ½ cup dry red or white wine 1 Tbs. tamari soy sauce a bunch of parsley and thyme, 1 sage leaf, and a 25 cm stem of rosemary…(dry herbs may be substituted)
Method 1. Heat oil in a Dutch oven or other large pot over medium heat. 2. Cook onions for three minutes. Add celery, shitakes and carrots for another two minutes. 3. Add all remaining ingredients. Reduce heat to low. Cover pot, and cook, stirring contents occasionally, until all vegetables are tender, 1 hour. 4. To thicken the sauce, right before vegetables are done, take a large frypan and melt 2 tbsps butter. 5. Add about ¼ cup of red wine and 2 cloves of garlic crushed and chopped. Reduce by half. 6. Add approx 3 tbsps of flour. Gently whisk the flour allowing it to brown slightly. 7. With a ladle, slowly spoon some of the stock into the fry pan, whisking all the time. Continue adding stock until you have the desired consistency. Add this back into your stew. 8. Season with fresh herbs, salt and pepper. Serve as is or top with mashed potatoes to make a delicious vegetable shepherds pie.