|BFC Recipe: Celeriac, Leek, Butter Bean & Chard Stew w/ Garlic & Pepper Pistou|
by Janice Malin
While the stock is simmering, heat the olive oil in a soup pot. Add the leeks and saute/steam covered for about 5 minutes over medium heat, stirring to prevent sticking. Add the celeriac, carrots, and potato. Stir and sweat the vegetables for another 5 minutes. Add the beans and wine, cooking for about 3 minutes. Then cover with stock. Cook for about 10 minutes and then add the chard. Continue cooking on low heat to allow the flavors to develop. Meanwhile, chop the pepper and garlic finely. Saute in a small skillet in olive oil sprinkled with salt. Cook until lightly golden. Puree in a small food processor adding more olive oil if desired. When vegetables are soft, serve in shallow bowls with garnish.