Autumn Vegetable Stew

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Acorn squash, celery root, parsnip, carrots and red onion add a variety of colors and flavors to this comforting autumn stew. Baked with creamy cheddar cheese topping.

Ingredients

Cheddar Topping:
2 cups all-purpose flour
1 tsp. kosher salt
4 tsp. baking powder
6 tbsp. butter, cubed
1-11⁄3 cups heavy cream
1 1⁄2 tsp. finely chopped garlic
Ground pepper, to taste
1⁄2 cup grated Cheddar cheese

Vegetable Stew:
3 tbsp. extra virgin olive oil
3 tbsp. unsalted butter
1 red onion, cut into 1-in. pieces
2 carrots, cut into 1-in. rounds
1 celery root, cut up
1 acorn squash, peeled and cut up
1 parsnip, peeled and cut up
2 garlic cloves, finely chopped
1 cup dry white wine
3 tbsp. tomato paste
3 cups chicken broth
1 tbsp. chopped fresh marjoram
Salt and pepper, to taste

Steps

1. For crust: Sift flour, salt, and baking powder into a bowl. Cut in butter until mixture resembles coarse meal. Mix in cream, garlic, and pepper.

2. Add cheese; mix until it just holds together. Let rest.

3. For stew: In large sauté pan, heat half the olive oil and half the butter over med.-high heat. Add onions, carrots, and celery root; cook until brown, about 7 min. Transfer vegetables to a large casserole dish.

4. Add remaining oil and butter to skillet. Add acorn squash and parsnip; sauté until lightly browned, about 7 min. Add garlic; cook 2 min. more. Transfer to casserole dish.

5. Increase heat to high; add wine, tomato paste, and broth. Bring to a boil. Reduce heat; simmer about 3 min. Add liquid to casserole, add marjoram, salt, and pepper.

6. Cover casserole with foil; bake until vegetables are just tender, about 30 min.

7. Remove foil. With large spoon, dot surface of vegetables with cheddar topping. Bake, uncovered, until topping is browned, about 25 min.

More From FoodService Director

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

FSD Resources