Almond, Dill and Lemon Crusted Fish with Spinach
Kale and Red Pepper Bread Pudding with Blue Cheese

Vegetarian Guinness Stew

Olive oil
3 celery stalks
3 pounds russet potatoes, peeled and chopped (I left a little skin on)
3 large carrots, peeled and chopped
1 rutabaga, peeled and chopped
1 T flour
1 can of Guinness (14.9 oz can)
2 C chicken broth and 2 cups water
1 t Dijon mustard
1 bay leaf
1 t black pepper
2 t paprika
2 t agave syrup
A few dashes of Worchester sauce

Heat olive oil in a large soup pot and add celery and carrot. Cook until softened and beginning to brown, about 10 minutes. Add potatoes and rutabaga. Add flour to the mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and stir well. Add broth and water and the remaining ingredients; bring to a boil. Reduce heat and simmer uncovered until all vegetables are tender, about 30 minutes.

By: K2

Comments

The comments to this entry are closed.