October Bake Quest #11

Here’s my entry for October’s Bake Quest

-You’re currently reading “October Bake Quest #11,” an entry submitted to Life in the Sonoran Desert.-

Now that the weather is getting colder, a stew recipe surely is in order. I am finding my mind and body to be drawn towards warm, hearty meals – like this healthy and super yummy sausage stew. I made this stew exactly as stated and it was delicious! I got this recipe out of the Food Network magazine years ago. It’s very versatile. I love this recipe because you can cook it with sausages, meat, turkey or fish using the same ingredients! I serve it with any hot crusty bread and lots of butter. As my favorite chef Rachel would say “Yumm-O”! This is definitely a keeper. 😉

Sausage and Vegetable Stew
Recipe from Food Network Magazine

3 tablespoons extra-virgin olive oil
1 large red onion, diced
4 cloves garlic, smashed
1 tablespoon paprika, plus more for garnish
3 tablespoons all-purpose flour
6 ounces kielbasa, cut into small chunks
3 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
14 ounces small red-skinned or new potatoes (6 to 8), quartered
1 tablespoon cider vinegar
Freshly ground pepper
1/2 cup fresh parsley, roughly chopped
3/4 cup sour cream
Crusty bread, for serving
Kosher salt

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.

Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper. Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

A comer! (Let’s eat!) 🙂

About zoom50

“It’s amazing how people can get so excited about a rocket to the moon and not give a damn about smog, oil leaks, the devastation of the environment with pesticides, hunger, disease”
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2 Responses to October Bake Quest #11

  1. akamonsoon says:

    I second Rachel Ray! Yumm-o! We are going camping soon and I think this would be a wonderful recipe to try while we are there. It’s going to be chilly so this will be perfect. 🙂

    • zoom50 says:

      Lol 🙂
      And let me tell you, this stew is perfect for either cooking over the fire or over charcoal. You will love it! Give it a try and let me know what you think.

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