Creamy Summer Vegetable Stew Food

CREAMY VEGGIE POTATO STEW

Steps:

• In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
• Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

CREAMY SUMMER VEGETABLE STEW

Steps:

• Place the onions, carrots, corn, broth, vinegar, and herbes de Provence in a slow cooker; cover and cook on LOW for 3 hours.
• Stir in the zucchini and chickpeas; cover and cook about 45 minutes.
• Meanwhile, in a small bowl, combine cream, cornstarch, about 1/4 teaspoon each salt and pepper; add to slow cooker and cook until thickened, about 15 minutes.
• Serve, sprinkled with cheese, with rice, if desired.

CREAMY SHELLFISH AND ROOT VEGETABLE STEW

Steps:

• Bring clam juice and wine to simmer in heavy large pot. Add clams, then mussels to pot. Cover; cook until shellfish begin to open, about 2 minutes for mussels and about 8 minutes for clams. Using slotted spoon, transfer shellfish to large bowl as they open. Discard any that do not open after 12 minutes. Reserve liquid in pot.
• Add shrimp shells to cooking liquid. Cover and simmer over low heat 10 minutes, stirring occasionally. Strain liquid into 4-cup glass measuring cup. Discard solids.
• Melt butter in clean large pot over low heat. Add leek. Cover; cook until leek is tender, stirring occasionally, about 10 minutes. Add potato and celery root. Pour in reserved cooking liquid, leaving any sediment in measuring cup. Add Calvados. Bring to simmer. Cover and simmer until potato is almost tender, stirring occasionally, about 5 minutes. Stir in shrimp and scallops. Cover; simmer 2 minutes.
• Whisk crème fraîche, egg yolks and lemon juice in small bowl to blend. Stir into stew. Return clams and mussels to pot. Cover and cook without boiling until shrimp and scallops are just cooked through, stirring occasionally, about 5 minutes. Season with salt and pepper. Divide among bowls. Sprinkle parsley over.

SUMMER VEGETABLE STEW

Steps:

• In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.

GREEK SUMMER VEGETABLE STEW

Steps:

• blanch tomatoes in boiling water for 1-2 minutes, drain, peel, and chopped.
• heat oil in a large pot over medium-high heat, add beans and onions.
• reduce heat to med-low, simmer for 5 minutes.
• add corn and potatoes.
• add enough water to almost cover the veggies.
• cover, bring to a boil.
• simmer again with low heat for another 25 minutes.
• add tomatoes and zucchini.
• Season.
• Stir and simmer further for another 25minutes or so.
• Serve warm and drizzle with more olive oil (use extra-virgin, it makes a tremendous difference in this dish)!

CREAMY SUMMER VEGETABLE SALAD

Steps:

• In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.