Anti Bourdain (vegan) Stew

[Jon Savage]

I created this for a couple we are friends with who fail to see the appeal of meat or animal products. It was a fun exercise for me and the result was surprisingly tasty with the porcini providing a nice hit of umami.

Anti Bourdain Stew for Mel and D.

Ingredients:

Olive oil (sufficent to saute the veg)

3 Carrots (peeled, chopped, about a cup)

2 Parsnips (peeled, chopped, about a cup)

3-4 stalks Celery (chopped, about a cup)

1 large onion (peeled, chopped, a little over a cup)

4 Cloves Garlic (minced)

1/3 cup flour

1 l water

1/8 cup (dried) porchini mushrooms rehydrated in 1/2 C hot water, minced or pureed in that liquid

3 Bay Leaves

Salt (Kosher or sea) to taste

Freshly ground black pepper to taste

1/8 tsp or so Cayenne to taste

2 lbs or so potatoes (Yukon Gold or the like not floury ones like Russets)

3 Bay Leaves

1 Tablespoon fresh Rosemary finely chopped

1/4 cup dry sherry

1-2 tbs vinegar

Saute carrots in olive oil until they just begin to get color.

Add parsnips to the carrots. When the parsnips just start to get color

add chopped onion to the pan (carrots should be nicely carmelized by now).

Continue to cook the veg. until the onions just start to get golden.

Add minced Garlic, give a quick stir then add the flour stirring well

to coat all of the veg.

Add water while stirring to ensure that the flour does not burn.

Add pureed Porcini + their liquid.

Add bay leaves, black pepper, Cayenne sherry and simmer for 1/2 hour.

Add potatoes (quartered, peeled or just well scrubbed)

Add Rosemary, and vinegar to balance.

Hold @ a simmer stirring frequently until potatoes are done.