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Winter Vegetable Minestrone |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Winter |
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| Category |
Salads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
This recipe is from Jessica Prentice's website: www.wisefoodways.com. |
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Ingredients : |
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- Extra virgin olive oil
- 1 large peeled onion or two leeks, chopped small
- 1 large carrot, diced small
- 2-3 stalks celery (or use celery root, parsley root, or parsley stems), chopped small
- A root vegetable such as turnip, rutabaga, golden beet, or salsify, peeled and diced
- The shredded leaves of a bunch of winter greens such as escarole, lacinato kale, collards, chard, or cabbage (or a combination of these)
- A small can of chopped tomatoes, or a dollop of tomato paste, or some tomato sauce
- Filtered water, beef broth made from grassfed beef, or a combination
- A bouquet garni (herb bundle) made of a bay leaf and a few sprigs of any of the following: thyme, sage, oregano, parsley, rosemary - tied with string
- Salt and pepper to taste
- A splash of red wine vinegar if more acidity is needed
- A grating of hard aged cheese such as parmesan or Capricious or a sprinkle of minced herbs (any of the herbs in the bouquet garni would work) as garnish
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| How to Prepare : |
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- Use enough oil to coat the bottom of a heavy bottomed stainless steel pan. Heat over medium-high heat.
- When oil is hot, add onions and sauté, then carrot, celery, root vegetable, and greens in turn, sautéing each for a minute or two before adding the next.
- Add tomatoes, paste or sauce and sauté until warmed through
- Add water or broth and the bouquet garni.
- Cover and bring to a boil and then lower heat and simmer until all is tender.
- Add salt and pepper and then taste for salt, acidity and spiciness. Add a splash of vinegar if desired.
- Serve with a grating of cheese on top or a sprinkling of fresh herbs or a grating of black pepper or a drizzle of olive oil.
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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