Root Vegetable Stew with Ale & Sauteed Dandelion Greens

     If I was having a dinner party in honor of St. Patrick's Day this is what I would make as the entree. I believe there's more to Irish cuisine then corn beef and cabbage.  I love winter root vegetables and the sweetness of them goes beautifully with the bitter dandelion greens and then with the Mad Elf good. 
    Reducing beer to a syrup is the perfect winter pantry item, it lasts for weeks and can be used in everything from salad dressings to desserts.

Root Vegetable Stew with Ale & Sauteed Dandelion Greens

 Perfect dish to practice your knife skills

Dutch oven or heavy bottom pot

2 cloves garlic, minced
3 leeks,(white and light green part) cut in half long ways  &  then cross cut 1 inch pieces 
2 parsnips, peeled and cubed 1 inch pieces
2 rutabagas (medium size), peeled and cubed 1 inch pieces 
2 turnips, peeled and cubed 1 inch pieces
1 fennel bulb, cut in half and sliced
10 baby red bliss potatoes, cut in quarters
1 ½ bunch of fresh thyme
1 bay leaf
1 12 oz bottle Belgian style white  ale
3 Tbsp. AP flour
1 Tbsp. extra virgin olive oil
3 Tbsp. canola oil
1 tsp. kosher salt 
2 cups vegetable stock
12 oz bag frozen Edamame

  • Have all your veggies peeled and chopped before starting.
  • In a large bowl with cold water soak leeks to remove sand, then rinse in colander. 
  • In a heavy bottom  pot add oils both extra virgin and canola oil, turn on medium.
  • Add washed leeks, fennel, salt, pepper and garlic, saute five minutes.
  • Add  all the root vegetables, bay leaf and thyme, stirring often saute 10 more minutes.
  • Add flour, stir, saute five more minutes.
  • Add beer, scrape any bits off the bottom of the pot, saute five minutes.
  • Add stock, bring up to simmer reduce to low and cover with lid and simmer for 20 minutes.
  • After 20 minutes remove lid, add edamame and simmer until root vegetables are tender and broth has thickened.
  • Check for salt.
  • Serve with crusty bread or sauteed bitter greens.
celery root, peeled and cut into 1 inch pieces

turnips, peeled and cut into 1 inch pieces
fennel bulb, core removed and sliced

parsnips, peeled and cut into 1 inch pieces
leeks, fennel, thyme, bay leaf

rutabagas on top,(forgot to take a picture)

finished stew
Sauteed Dandelion Greens
Remove the bottom stems and rip into three inch pieces. Blanch first in boiling, salted water for about five minutes and then shock in ice water.  
Saute in extra virgin olive oil, garlic, salt and red pepper flakes for about five minutes. Serve right away.  These really cook down, I make 1/2 pound per person.

Mad Elf Reduction
In a heavy bottom pot reduce 1- 6 pack of your favorite beer on low until it's the Constancy of syrup.  Be careful not to burn, stirring often the last 10 minutes.  Cooking time?.. I watched Argo.    

How To Plate
Pasta plate, smear beer reduction with back of spoon

top with sauteed dandelion leaves in a pile
spoon root vegetable stew around sauteed greens, drizzle with beer reduction and some fresh thyme or parsley.


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