Wednesday, February 25, 2009

Sausage & Vegetable Stew

I recently received my first issue of the Food Network Magazine in the mail, courtesy of Joelen of Joelen's Culinary Adventures and one of her blog giveaways. I must say this magazine is fabulous and there are so many recipes in it that I want to try, as well as many helpful and informative articles.

One of the first recipes that really caught my eye was the one for Sausage & Vegetable Stew, it seems like such a fun twist on stew but also just a great comfort food for cold winter weather. I was really happy with the results of this recipe and this recipe also introduced me to parsnips for the first time ever! Gotta love trying something new!

I pretty much followed this recipe to the T, except I used regular potatoes instead of red, and turkey kielbasa to help with the healthiness factor. Overall a great recipe that I cannot wait to make again!

(Sorry, another recipe with no picture - I am really dropping the ball these days!)

Sausage & Vegetable Stew
(from FoodNetwork.com)

3 tablespoons extra-virgin olive oil
1 large red onion, diced
4 cloves garlic, smashed
1 tablespoon paprika, plus more for garnish
Kosher salt
3 tablespoons all-purpose flour
6 ounces kielbasa, cut into small chunks
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
14 ounces small red-skinned or new potatoes (6 to 8), quartered
1 tablespoon cider vinegar
Freshly ground pepper
1/2 cup fresh parsley, roughly chopped
3/4 cup sour cream
Crusty bread, for serving

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil >> turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.

Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.

Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

2 comments:

Joelen said...

Yay! You got your mag! This looks like a great recipe and I look forward to more recipes you make from the mag! :)

Abby said...

I was wondering if that magazine was worth buying, but this recipe makes me think it may be!