Winter Vegetable Stew Baked in a Clay Pot

Name: Winter Vegetable Stew Baked in a Clay Pot
Yield: Makes 4 generous servings
Ingredients: 1½ tablespoons light olive or sunflower seed oil; 1½ tablespoons light olive or sunflower seed oil; 1 large yellow onion, chopped into large squares; 6 juniper berries; 5 sage leaves or ½ teaspoon dried; 5 sage leaves or ½ teaspoon dried; 2 bay leaves; 3 thyme branches or 2 pinches dried; 3 thyme branches or 2 pinches dried; 3 parsley branches; 1 teaspoon rosemary leaves or ½ teaspoon dried; 1 teaspoon rosemary leaves or ½ teaspoon dried; ½ cup dry red wine; ½ to 1 ounce dried cèpes (porcini) or shiitake mushrooms, rinsed briefly in cold water; ½ to 1 ounce dried cèpes (porcini) or shiitake mushrooms, rinsed briefly in cold water; ½ to 1 ounce dried cèpes (porcini) or shiitake mushrooms, rinsed briefly in cold water; 2 tablespoons mushroom soy or other soy sauce; 4 large parsnips; salt; 3 cups water; 2 tablespoons mushroom soy or other soy sauce; ¼ to ½ pound firm white mushrooms; 2 or 3 leeks, white parts only; 6 celery stalks; 5 medium-sized carrots; 1 medium-sized turnip; 2 medium-sized rutabagas; ½ pound potatoes (small White Rose potatoes are a good choice); ½ pound potatoes (small White Rose potatoes are a good choice); the sauce from the stew (there should be at least 2 cups)

Preparation info

Makes
4
generous servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

The clay pot, or Romertopf, is good for vegetables; the flavors are intensified by slow cooking in a near-hermetic atmosphere, and moisture is drawn out but not lost. Although the microwave oven may be a tempting time-saver, the quick cooking doesn’t allow sufficient time for the flavors to merge, which is one of the pleasures of stews—the complexity of mingled tastes.

When you’re making a vegetable stew, it’s a good idea to cut the pieces rather large and use different shapes to ma

Ingredients

Main course
Winter
Vegetarian

Ingredients

Method