Autumn Vegetable Stew
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.
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
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
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.