September 24, 2015
Irish Stew Bowl
5 cups (1,125ml) vegetable broth
1/2 ounce (15g) dried porcini mushrooms
8 ounces (225g) shell pasta
1/2 cup (115g) pearled farro, rinsed well
4 garlic cloves, crushed
2 bay leaves
2 tablespoons olive oil
1 large onion, finely chopped
1/2 medium cauliflower, cut into medium florets
1/2 medium celeriac, peeled, cut into 1/2-inch cubes*
1 teaspoon fennel seeds
1 1/2 teaspoon sea salt
1 (2-inch) sprig fresh rosemary
1/4 cup (60g) whole-wheat pastry flour or all-purpose flour
1/2 cup (115ml) dry white wine or dry vermouth
2 cups (450g) cooked cannellini beans
4 ounces (115g) green beans, trimmed and chopped
2 teaspoons stone-ground mustard
2 teaspoons drained horseradish
1/4 cup (small bunch) chopped parsley
1. Heat 1 cup vegetable broth in a medium saucepan over high heat. Bring to a boil, add the mushrooms, cover, reduce to a simmer, and cook for 3 minutes.
2. Transfer the mushrooms and broth to a small bowl and set aside for 10 minutes to soften. Drain the mushrooms, reserving the broth, and rinse them in a strainer. Chop the mushrooms and set aside. Strain the broth using a coffee filter or reusable tea bag and set aside.
3. In the same medium saucepan, heat salted water to boil. Add the pasta and cook until al dente. Drain and set aside.
4. Combine the 4 cups of previously unused vegetable broth with the farro, garlic, bay leaves and 1/2 teaspoon salt in a medium saucepan over high heat. Cover, bring to boil and reduce to simmer. Cook until tender, about 15 to 20 minutes. Remove from heat and set aside.
5. Heat the oil in a large pot over medium-high heat. Add the onion, cauliflower, celeriac, fennel, 1 teaspoon salt and rosemary. Cover and cook until the vegetables are golden brown, about 10 minutes, stirring occasionally. Add a few tablespoons of water if the vegetables are sticking.
6. Add the flour to the large pot and stir well to combine. Add the wine and stir. Cook until the wine evaporates, about 2 minutes. Add the mushrooms and the mushroom liquid, the cooked farro mixture, and the cannellini and green beans. Cook until the green beans and celeriac are tender, 5 to 8 minutes. Remove from heat and discard the rosemary sprig and bay leaves.
7. Stir in the mustard, horseradish and parsley. Taste and adjust seasoning with salt and pepper. Serve the pasta covered with the stew in deep bowls.
- *To peel the celeriac, cut off the top of the root and place cut-side down on work surface. Using a chef's knife, cut away the tough outer skin. Then cut into 1-inch slices and cube. You must add the celeriac to boiling water after cutting to prevent it from turning bitter. If you would like, the celeriac in this recipe can be substituted with 1 medium parsnip, chopped, and 2 celery ribs, minced.
- To save time while cooking, begin by heating the broth for the mushrooms and farro. Add the onions to the large pot to cook first, then add the other vegetables as they are chopped. Heat the water for the pasta as soon as the mushrooms are put in the small bowl to rehydrate.
- You can also substitute pearled barley, soaked overnight, for the farro.