EATING
Veggie stew
Veggie Stew
Ingredients
| 1 ounce | dried shiitake mushrooms, rehydrated and chopped, or 1/2 pound fresh shiitake mushrooms |
| 3 | shallots, chopped |
| 1 tablespoon | olive oil |
| 1 pound | carrots, cut into 1‑inch chunks |
| 1 pound | potatoes, peeled and cut into 1‑inch cubes |
| 1 | bay leaf |
| 1 tablespoon | paprika |
| 1 1/2 tablespoons | butter |
| Salt and freshly ground black pepper to taste | |
| 2 tablespoons | fresh parsley, chopped |
| 1 1/2 cups | water |
| 1 tablespoon | all-purpose flour |
| 1/4 cup | finely grated Parmesan cheese, for garnish |
Directions
Place the mushrooms and shallots in a large stockpot along with the olive oil and cook for 10 minutes.
Add the carrots, potatoes, bay leaf, paprika, butter, salt, pepper, parsley, and water. Cover and cook over medium heat for about 30 minutes. Remove the lid and add flour.
Stir until the mixture begins to thicken and let it simmer for another 10 to 15 minutes.
Remove the bay leaf.
Sprinkle the grated Parmesan cheese over each portion and serve.
5
Servings
N/A
Prep Time
N/A
Cook Time
Nutrition facts
| Calories | 265 |
| Fat | 10.6 g |
| Sat Fat | 4.8 g |
| Cholesterol | 19.1 mg |
| Sodium | 169.3 mg |
| Carbohydrate | 35.6 g |
| Fiber | 9 g |
| Protein | 10.7 g |
