Root Vegetable Braise
20m prep 40m cook 1h 0m ready
4 servings Serve this robust, savory stew with Garlic Bread or mashed potatoes. Substitute an equal amount of parsnips, salsify, carrots, red or gold potatoes, or Jerusalem artichokes for any of the vegetables in the recipe, if desired.
Ingredients
- 1½ tablespoons olive oil
- 1 tablespoon butter
- 1 bay leaf
- 1 large sprig thyme
- 2 medium onions, diced
- 4 large mushrooms, thickly sliced (2 to 3 ounces)
- 2 garlic cloves, minced
- ½ cup dry white wine
- 1 pound celery root, peeled and cut into 1-inch cubes
- 8 ounces turnips, peeled and cut into 1-inch cubes
- 8 ounces rutabaga, peeled and cut into 1-inch cubes
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 2½ cups chicken or vegetable stock or broth
- 3 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- Salt and black pepper
- Chopped parsley
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1½ tablespoons olive oil
- 1 tablespoon butter
- 1 bay leaf
- 1 large sprig thyme
- 2 medium onions, diced
- 4 large mushrooms, thickly sliced (2 to 3 ounces)
- 2 garlic cloves, minced
- ½ cup dry white wine
- 1 pound celery root, peeled and cut into 1-inch cubes
- 8 ounces turnips, peeled and cut into 1-inch cubes
- 8 ounces rutabaga, peeled and cut into 1-inch cubes
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 2½ cups chicken or vegetable stock or broth
- 3 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- Salt and black pepper
- Chopped parsley
Let's Cook
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Step 1.
Heat in a pot or Dutch oven over medium heat: 1½ tablespoons olive oil; 1 tablespoon butter; 1 bay leaf; 1 large sprig thyme
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Step 2.
Add and cook, stirring occasionally, until they begin to brown, about 12 minutes: 2 medium onions, diced
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Step 3.
Add and cook, stirring, for 3 minutes: 4 large mushrooms, thickly sliced (2 to 3 ounces); 2 garlic cloves, minced
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Step 4.
Pour in: ½ cup dry white wine
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Step 5.
Increase the heat and boil, scraping the bottom of the pot, until the liquid is reduced to a syrup, about 5 minutes. Add: 1 pound celery root, peeled and cut into 1-inch cubes; 8 ounces turnips, peeled and cut into 1-inch cubes; 8 ounces rutabaga, peeled and cut into 1-inch cubes; 1 tablespoon all-purpose flour; ½ teaspoon salt
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Step 6.
Stir the vegetables, then pour in: 2½ cups chicken or vegetable stock or broth
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Step 7.
Bring to a boil, then reduce the heat, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Remove the bay leaf and thyme sprig. Mix together and pour into the stew: 3 tablespoons heavy cream; 1 tablespoon Dijon mustard
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Step 8.
Stir well and season to taste with: Salt and black pepper; Chopped parsley
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