Andiamo's Michigan root vegetable stew with assorted legumes - FOX 10 News | fox10phoenix.com

Andiamo's Michigan root vegetable stew with assorted legumes

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Get this recipe courtesy of the Andiamo Restaurant Group. Over the next 10 weeks, Andiamo will host the Chef's Charity Challenge. For more information, log on to www.andiamoitalia.com.

Ingredients:
½ Cup Extra Virgin Olive Oil
1 Tablespoon Pesto
1 Tablespoon Fresh Thyme, or 1 teas. Dry
2 Tablespoons Fresh Dill
¼ Cup Fresh Parsley
¼ Cup Garlic, Minced
2 Cups Onions, Diced
1 Cup Celery Root, Diced
1 Cup Carrots, Diced
1 Cup Parsnip, Diced
1 Cup Parsley Root, Diced
2 Cups Zucchini, Yellow Squash
2 Cup Cabbage, Diced
2 Cup Spinach, Chopped
3 Quarts Vegetable Stock
As Needed Roux
2 Cups Cooked, Assorted Legumes or Canned
As Needed Salt and Pepper
Optional Parmesan Cheese

Method:

1. Heat a large soup pot with olive oil and add the pesto along with the fresh herbs. Cook until golden brown.

2. Sauté the vegetables in the olive oil mixture except for the spinach and cabbage.

3. Puree a small amount of the beans with some of the stock or sift in small amount of flour if desired for thicker consistency. Add the stock and bring to the high simmer, cook at low simmer for 20-30 minutes.

4. Add the cabbage and spinach to the pot.

5. Add the legumes, season as desired with various items as demonstrated by the chef.

6. Adjust consistency as needed.

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