Bavarian Vegetable Stew (Gemusepichelsteiner)
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Ingredients
| 6 tbsp. | unsalted butter | | 4 | carrots, cut into 3/8 inch thick rounds | | Salt and freshly ground black pepper to taste | | 1/4 cup | finely chopped fresh parsley leaves | | 1 | lg. celery root, peeled and sliced 1/4 inch thick | | 1 | parsley root, peeled and sliced 1/4 inch thick | | 4 | leeks, split lengthwise, washed well, and sliced | | 1 | sm. head cauliflower (about 1 pound), broken into florets | | 1/2 lb. | sugar snap peas, tough strings removed | | 1/2 lb. | green beans, ends trimmed and cut into 1-inch pieces | | 1/2 head | Savoy or | | 4 | pound), damaged outer leaves discarded, cored, and thinly sliced | | 1 lb. | potatoes, peeled and sliced 1/4 inch thick | | 1-1/2 cup | water |
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Instructions
In a large casserole, melt 3 tablespoons of the butter over medium high heat, then turn off the heat. Layer the carrots over the bottom of the casserole. Season with salt and pepper and sprinkle with a little parsley. Continue layering the vegetables in the order in which they are listed in the ingredients list, sprinkling each layer with salt, pepper, and parsley. The last layer should be the potatoes, sprinkled with parsley. Dot the top of the potatoes with the remaining 3 tablespoons of butter.
Pour the water over the vegetables, cover tightly and bring to a boil. Reduce the heat to low and cook until all the vegetables are tender, about 1 hour. Makes 6 to 8 servings.
Real Stew
Author's Comments
This stew has a lot of flavor because of the mix of vegetables is a good one, and the heavy casserole lid traps all the flavor.
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