Vintage Root Vegetables...très à la mode!! for my Beef Stew
What do you think is the latest fashion this winter in Paris? Having your "manteau beige" (beige overcoat) ? Maybe...To buy your "lingerie" (underwear) à l'italienne? Mmmm...( only if you look like Monica Bellucci!) No, if you really want to impress your friends from "la Rive Gauche", you must invite them to dinner a beef stew made with "vitelottes, topinambours..."
"What's all that Cristina? New French words"?
No, these are the names of root vegetables that used to be grown at the times of kings and queens in France...or during the World Wars, and then fell into oblivion... So for the first time, we have a major fashion trend that is healthy !!! since these vegetables are full of nutrients and vitamins, and they are perfect for a hearty winter meal, like the stew you see here.....
"Allez" (Come on), we'll make this dish....we'll have a bottle of good red wine ( don't ever think of eating this with mineral water !!!????) and I assure you, life cant't get any better!!! ;D
But what root vegetables am I talking about?
Well, here simply carrots of all types: yellow, white, "carottes des sables" (sand carrots), but look at their amazing colors when you peel them!
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| (Top, left to right): Jerusalem Artichoke / Tuberous - rooted Chervil (Below) Vitelotte Potatoes |
The Jerusalem artichoke ( North American by origin) is known in France as "Topinambour" and is the star of many new dishes!!: soupes, veloutés, cakes, galettes....
The tuberous chervil (I loved it, mainly raw!) Its taste? a mixture of apple, artichoke and chestnut..This "Quasimodo" of the kitchens originated in Eastern Europe, and you know what? It is terribly expensive !! (for a root vegetable) The reason is that it gives gardeners a lot of trouble, plus it has to be stored for some time before it is ready to be eaten...Who would have guessed?
My favorite was the vitelotte...this potato coming to us from Peru...Nothing much when you see them...once peeled a devilish purple/violet color...Amazing! Unfortunately, the color fades once cooked!
The stew is simple, but perfect in its lack of pretentions...nourishing !!! What a grand mother would cook..Don't you miss these dishes? so far from the Michelin whatsoever...but SO good, when it is cold...when we are sad...Food for the soul..I would call them!
Enjoy!
For the recipe, check below
For this Beef Stew, with Vintage Root Vegetables, you will need:
(serves 6)
* stew meat, 1,2kg * olive oil, 2tbsp * butter, 20gr *flour, 1tbsp *turmeric, 1teasp *garlic, 1 clove *chicken stock, 800ml *root vegetables (the ones here, plus parsnip) 1,5 kilo * thyme springs, 3 *salt & pepper
Sauté the pieces of beef in a cocotte (Dutch oven), in olive oil and butter till they get a golden color. Sprinkle with the flour. Add the turmeric, thyme and garlic. Stir. Pour in the stock. Cover and let simmer while you prepare the vegetables. Peel them and cut them in long sticks or dice. Put them in your cocotte. Add water if necessary (to cover) Check seasoning, adding salt and pepper. Simmer for 1h 30'. Serve immediately.
Recipe adapted from "Elle à Table"
Comments
Cheers,
Rosa
"Stew with a Fashion!!"
You got it girl, take care ;)
p.s. Those root vegetables are beautiful under their dirty covers...
*kisses* HH
Happy New Year, a little late but heartfelt;-)
I think we have the same cocotte and I use mine at least twice a week, especially this time of year, brrr!
I wouldn't dream of enjoying this beef stew without a glass or two(!) of good red wine, so don't even worry about it:-)
Thanks for the recipe and isn't it funny how a simple thing like vintage root veggies can cause such a stir!
While I cannot get "specialized" root vegetables - I can certainly make this hearty,food-for-soul, dinner. There is often beauty under wrappings. This stew proves it.
I can go and cook at your restaurant anytime!
Your stew looks fabulous! With a crust of country bread and a glass of wine...divine. Definitely food for the soul AND for good health.
Oh, and I wouldn't dream of drinking mineral water with this gorgeously voluptous stew!
Oh, and I wouldn't dream of drinking mineral water with this gorgeously voluptous stew!
Oh, and I wouldn't dream of drinking mineral water with this gorgeously voluptous stew!
I've always passed up Jerusalem Artichokes because I just didn't know what to do with them. I have an 8 quart pot of roasted marrow bones waiting for a meal in the fridge. I think I know what I'll do with some of it now! :)
Your photos are awesome!
One wonders how these delicious "légumes oubliés" can have been forgotten for so long!!
Well Cristina, there's no limit to your cooking skills as they range from the most sophisticated to the most homely dishes !
Y.K.W.
Go ahead, Fran!!
@YKW
Thanks so much !! because I feel all the affection behind your words!!
A classic stew! Wonderfully educating post!
LL
I'm sure the dish was delicious and comforting...
Thank you Jamie! I think that was the idea...we can't eat "Michelin" every day...A well-made stew is also a masterpiece !!!
This is very similar to a dish my grandmother still makes...just lovely
This looks supremely delicious!
Abrazos,
Aldy.
Thanks for the comfort stew recipe. Also, I nominated you for the Stylish Blogger Award. I hope you'll accept and pay it forward. :)
I love root vegetables - not only because I come from a country where it is a daily habit to cook and eat them, but also because I am convinced that, if one knows how to prepare them, they are simply delicious and work well with both sweet (cakes) and savory dishes (purees, soups, stews, grills and so on). I love root parley, for example, and I sometimes I am a bit disappointed that it here, in Paris, parsnip root "pretends: parsley root - that's not the same!