Featuring butternut squash, celery root and carrots in a base of protein-packed navy beans and seasoned with hearty herbs, this stew is perfect for a fall afternoon. This recipe comes to us from Elliott Prag, Chef-Instructor at The Natural Gourmet Institute.
3 tablespoons extra virgin olive oil
1 teaspoon caraway seeds
1 teaspoon salt
5 shallots, halved and peeled
4 cloves garlic, peeled and smashed
1 cup dry navy beans, soaked
2 carrots, cut into bite-sized chunks
1 pound butternut squash, peeled and cut into bite-sized chunks
1/2 pound celery root, trimmed and cut into bite-sized chunks
1 red pepper, large dice
2 cups vegetable stock
salt to taste
juice of 1 lemon or to taste (optional)
2 tablespoons chopped fresh thyme
In 3-quart pot, heat oil over medium heat. Add caraway seeds, salt, shallots, and garlic. Sauté for 2 minutes. Add beans, carrots, squash, celery root, and red pepper. Sauté for 2 minutes more.
Add vegetable stock and bring stew to boil. Reduce heat and simmer stew for 1 – 1 1/2 hours, stirring occasionally. Root vegetables and beans should soft and partially broken down and stew should be thick.
Add salt and lemon to taste. Garnish with fresh thyme just before serving.