Winter Vegetable Stew/Pie

Directions

A hearty belly-warming satisfying vegetable stew that’s lovely and thick suitable for a savory vegetable pie filling.

Stock: Gently simmer until reduced to about 2 cups of liquid.

Heat 1 tablespoon of olive oil in a large skillet; add the mushrooms, pinch of salt, 2 or 3 grinds of pepper.

Sear the mushrooms over high heat until golden.

Add half the garlic and deglaze the pan with half the sherry.

When the pan is almost dry, transfer the mushrooms to a bowl.

Heat the remaining tablespoon of olive oil in a stew pot and add the onion, a pinch of salt, 2 grinds of pepper; sauté until onion is transparent.

Add the remaining garlic, rutabaga, carrot, potatoes, and fennel, sauté for 5 minutes.

Add the mushrooms, herbs, and the reduced stock.

Cover and simmer until vegetables are soft and flavors melded, about 30 minutes over medium/medium-low heat.

Serve over grain, pasta, or polenta (we used a mixed spiral spinach pasta and basmati rice leftover from previous meals), with crusty bread, breadsticks, or pretzels.)