Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Baby Vegetable Stew is a warm-weather pleasure bursting with contrasting color and a symphony of flavor

Anne Willan



JewishWorldReview.com | Now is prime time for a simple, hearty stew. Slender orange carrots with bushy green tops, baby turnips tinged with violet and white, plump little white onions like scallions bursting out of their skins. Where I live, in Southern California, we've been lucky enough to see tiny vegetables since mid-February, including pale yellow parsnips and infant artichokes scarcely two inches across.


Just two or three vegetables, preferably of contrasting colors, make a fragrant mix. They are easy to prepare, as the skins are so thin. Simply cut off the tops, leaving a half-inch of green for color and flavor, trim the roots, and rub the skins with a pot scrubber under a drizzle of tap water. Alternatively, scrape the surface of the vegetables with the blade of a knife and rinse them in water. If any are much larger than the others, cut them in half lengthwise. Cut turnips in halves or quarters.


Whatever your choice of vegetables, they are best cooked together in a shallow pan so that each piece touches the base. Add water to cover, salt and a very little sugar, and simmer, no lid, about 20 minutes until the water has evaporated. The vegetables will be perfectly tender, crying out for the finishing touch of just-melted margarine and a shower of freshly chopped green herbs. French cooks would go for tarragon, Italians for basil (but never together), and parsley mixes with everything.


Baby artichokes (sometimes called poivrade because of their purple color) need special handling. At this tender age they are totally edible but take longer than root vegetables and so are best cooked separately. Cut about a half inch of the leafy top from the artichoke with a knife and trim the remaining leaves with scissors. If some stem has been left on the artichoke, it is edible too: trim the end and peel the stalk with a vegetable peeler. Cut the artichokes in half lengthwise.


You may notice I have not mentioned beets, and that's because they are tricky to handle. The smallest scratch in the skin, or a root trimmed too closely, and they bleed all over the other vegetables during cooking, staining them bright pink. Golden beets do the same, though of course the color is less vivid. I do not usually add baby potatoes either, as they lack the fragrance of other roots. They are best cooked on their own, in exactly the same way as this vegetable stew, and they will develop a wonderful earthy tang from their skins.


A vegetable medley like this is ideal with grilled fish, turkey or veal. It can stand alone as a first course or vegetarian main, a tantalizing hint of warm-weather pleasures to come.



BABY VEGETABLE STEW

Carrots for color are a must in this lively vegetable mixture, but otherwise the choice is yours. If you leave out one or more of the listed vegetables, simply replace them with more of the same.

SERVES: 4 as a side dish, 2 as a main course

  • 1 medium bunch baby carrots (6-8 carrots) .
  • 1 medium bunch baby parsnips (6-8 parsnips)
  • 1 medium bunch baby turnips (6-8 turnips)
  • 1 medium bunch baby onions (6-8 onions)
  • 6 baby artichokes
  • Salt and pepper
  • 1-2 teaspoons sugar
  • 3 tablespoons cold margarine cut in cubes
  • 1 tablespoon chopped tarragon or basil
  • 1 tablespoon chopped parsley



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


1. Prepare vegetables, leaving a few green tops on roots for color. Cut any larger roots in 2-3 pieces so all are about the same size. Put them in a skillet or deep frying pan with water to almost cover; they should all touch bottom of the pan and should not float. Season with sugar, salt and pepper. Do not add a lid. Put artichokes cut side down in a smaller pan, add water to cover with a little salt and cover pan.


2. Simmer roots over medium heat, uncovered, tossing often, 8-10 minutes. Then, turn heat up to high and boil until they are tender and water has evaporated, 5-8 minutes longer. Simmer artichokes, covered, also until tender, 15-25 minutes depending on their age. Drain artichokes and add to roots. Vegetables can be cooked an hour or two ahead and kept covered at room temperature.


3. To finish: reheat vegetables if necessary. Dot with cold margarine, sprinkle with herbs and swirl pan so margarine melts and coats vegetables lightly. Taste and adjust seasoning.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Anne Willan's book, "Country Cooking of France," published in fall 2007 by Chronicle Books, won two James Beard Awards.


© 2013, ANNE WILLAN. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

Quantcast