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BFC Recipe: Celeriac, Leek, Butter Bean & Chard Stew w/ Garlic & Pepper Pistou PDF Print E-mail

by Janice Malin
January 2014

5-6 cups of stock, your choice of homemade or bouillon, but boiled for at least 20 minute with parmesan rind
3 Tbs olive oil
1 large leek, cleaned, halved, and sliced into 1/4 inch half rounds
1/2 tsp coarse sea salt
1 medium to large celeriac, cleaned carefully, peeled, and cubed into 1/4 inch pieces
4 medium carrots, peeled and sliced into bite size pieces
1 large yellow flesh Potato, cubed into 1/4 inch pieces
1 15 oz. can of Italian butter beans, rinsed
1/4 cup dry white wine
1 Small bunch of rainbow chard
Fresh ground pepper to taste
Shredded parmesan and chopped parley to garnish if desired

1 colored pepper
2 cloves of garlic
1 Tbs olive oil
Pinch coarse sea salt

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.