Today’s recipe is for a Slow Cooked Vegetable Stew. Loads of root vegetables melted together with herbs, seasoning and stock. Cooked slowly in the oven ( I start on top of the oven to get those onions nice and brown ).
Serve with mash potato’s, or perhaps some ancient grain of choice. Light a candle, gather up those you love and share some stories of old.
Maybe instead of chasing the future we could benefit from staying in the present and we might just find ourselves.
Slow Cooked Vegetable Stew
1 Large Onion
4-5 Cloves Garlic
2 Bay Leaves
4-5 C of Large Chunked Root Veg
2 Small Potobella Mushrooms Per Serving
1 Heaped Tbsp Tomato Paste
1 Tbsp Dark Soy Sauce
Slosh of Balsamic Vinegar
3-4 C Vegetable Stock
1 Can of Jackfruit ( rinsed, shredded and dried well).
Black Pepper to taste
Brown your onions and garlic. Add the tomato paste, then add your balsamic vinegar to loosen the brown off the bottom of your pan. Add in your veg, and your jackfruit and your stock to just about 3/4 Cover your stew. And the rest of your seasonings.
Cook low and slow for as you long as you dare. If it’s still too thin add a wee bit of cornflour mixed to a slurry and cook until thick.
