Bloody Mary Vegetable Stew
February 2011
Makes: 4 servings
- 2 tablespoons EVOO (extra-virgin olive oil)
- 6 baby yukon gold potatoes, very thinly sliced
- 6 ribs organic celery stalks and leafy tops, thinly sliced on an angle
- 1 onion, chopped
- 4 cloves garlic, thinly sliced
- 1 fresno or holland chile pepper, thinly sliced
- Salt and coarse black pepper
- 1/4cup tomato paste
- 2 tablespoons worcestershire sauce
- 1/2cup vodka
- 1 28 ouncecan crushed or diced fire-roasted tomatoes
- 1 32 ouncecontainer (4 cups) chicken or vegetable stock
- 1 tablespoon prepared horseradish
- Juice of 1/2 lemon
- A handful flat-leaf parsley or cilantro, chopped
- Crusty baguette, hot sauce and extra EVOO to pass around the table
- In a large dutch oven or soup pot, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the potatoes, celery, onion, garlic and chile pepper as you chop them and season liberally with salt and coarse black pepper. Cook, stirring, until softened, 6 to 7 minutes. Stir in the tomato paste and worcestershire until fragrant, about 1 minute. Deglaze the pan with the vodka.
- Stir in the tomatoes and chicken (or vegetable) stock and simmer to thicken, 10 to 12 minutes. Finish the stew with the horseradish and lemon juice; garnish with the parsley (or cilantro). Pass the bread at the table and the hot sauce and EVOO for drizzling.