Root Vegetable Stew
Team: EMS Culinary Club
Host School: Edmunds Middle School
Age Group: Middle School
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium yellow onion (peeled and diced)
4 medium carrots (peeled and sliced 1/2-inch thick)
1 medium celery root or potato (peeled, large diced)
3 medium parsnips or turnips (peeled and sliced 1/2-inch thick)
2 medium golden beets (peeled, medium diced)
3 sprigs fresh thyme (chopped leaves)
2 tablespoons curry powder
1 tablespoon tomato paste
1/4 cup all-purpose flour
5 cups water
1/2 cup fresh cilantro leaves (for garnish)
Greek yogurt (for garnish)
lime wedges (for garnish)
kosher salt and black pepper (to taste)
Preparation Instructions
In a large pot over medium high heat, add olive oil and butter. Add the onions, carrots, celery root, parsnips, beets, season with a large pinch of salt. Cook, stirring occasionally until vegetables begin to brown and soften, about 8-10 minutes. Stir in the thyme, curry powder and tomato paste. Add flour, stir in to coat the vegetables. Add the water, season with salt and pepper. Simmer for 1 hour, until the vegetables are completely soft.
To serve, ladle into bowls. Garnish with cilantro leaves, Greek yogurt and lime wedges.
http://abc.go.com/shows/the-chew/recipes/root-vegetable-stew-michael-symon