By Executive Chef Greg Roach, Wild Oats Co-op
1 leek, large, sliced lengthwise and rinsed to remove any
imbedded soil, then large dice
2 tablespoons olive oil
6 cloves garlic, peeled but left whole, stem trimmed
2 celery stalks, large dice
3 pounds assorted root vegetables, large dice: Hard squash, parsnips, turnips,
potatoes—use what’s available, your favorites. If you need help, consult the
produce manager at your local independent market.
1 pinch each salt and pepper, to taste
¼ cup organic ketchup
1 pinch dry thyme, or 2 fresh sprigs, leaves removed
1 pinch smoked hot paprika
1 pinch rubbed sage
1½ cup veggie stock
6 ounces Guinness or your favorite stout
6 wedges white cabbage, sliced thin
In a heavy-bottom pan with a tight lid, such as a Dutch oven or extra-large saucepan, sauté the leeks in the olive oil until just soft. Add the garlic and celery. Cook for another minute, stirring once or twice.
Add the root veggies, salt and pepper. Stir gently to coat the diced veggies with oil.
Add ketchup, thyme, paprika and sage; stir again to distribute the seasonings. Let the ketchup cook for a minute until it slightly changes color and becomes fragrant.
Add veggie stock. Gently scrape bottom of pan to deglaze. Bring to a simmer.
Add stout and bring back to a slow simmer. Taste broth. Add salt if needed. (The veggies will absorb a lot of salt.)
Cover and gently simmer until veggies are soft , anywhere from 30 to 60 minutes depending on the variety of veggies. For the last 10–15 minutes, set cabbage wedges on top of stew, covered. Allow to soften from the steam.
Remove vegetables to serving platter, placing cabbage wedges around top of dish. Spoon thickened sauce over dish.
If the cooked veggies included some potatoes, the sauce will thicken nicely with a little whisking at the end, after removing vegetables. If the sauce is still too watery, you can thicken with a little bit of corn starch slurry.