Winter Solstice Stew
This warming, creamy stew includes healthy carrots and sweet potatoes.
Ingredients
- 2 tablespoons olive oil plus additional for garnish optional
- 2 medium DOLE® White Onions chopped
- 6 stalks DOLE® Celery chopped
- 2 medium DOLE® Carrots chopped
- 2 cups small DOLE® Cauliflower florets
- 1 large DOLE® Sweet Potato peeled and chopped
- 1 medium celery root chopped
- 7 cups unsalted vegetable stock
- ½ cup plus 2 tablespoons chopped hazelnuts
- 1 tablespoon brown or yellow mustard seeds optional
- 1½ teaspoons salt
- Fresh thyme leaves for garnish optional
Instructions
- HEAT oil in a large sauce-pot over medium-high heat; add onions and cook 5 minutes or until tender, stirring occasionally. Add celery, carrots and cauliflower; cook 10 minutes or until starting to brown, stirring occasionally. Add sweet potato, celery root and stock; heat to a simmer. Reduce heat to medium-low; cover and cook 45 minutes or until vegetables are very tender.
- TOAST hazelnuts in a small skillet over medium-low heat 3 minutes or until lightly browned and fragrant; add mustard seeds, if using, and cook 2 minutes or until mustard seeds start to pop, stirring frequently.
- PURÉE soup in batches in a blender on high 1 minute or until smooth; transfer back to sauce-pot and stir in salt. Makes about 10 cups.
- SERVE soup topped with hazelnut mixture garnished with oil and thyme, if desired.
Notes
Chef Tip:To freeze soup, cool puréed soup in sauce-pot in sink filled with ice water. Divide soup into freezer-safe containers and freeze up to 3 months. Thaw soup overnight in the refrigerator, cover and reheat on the stovetop (or in a microwave-safe dish in microwave oven on high) until internal temperature reaches 165°F. Prepare toasted hazelnut mixture before serving.