This is a hearty dish that will warm you through and through on those colder days. Perhaps that’s what made me think of it this past week here in Minnesota – after a wonderful few weeks in the 50s and 60s, it suddenly fell back into the 30s! Not difficult to make and so delicious to eat. Feel free to change up the vegetables to ones your family prefers.
Cut vegetables:
1 medium onion, diced
3 stalks of celery, diced
2 medium to large carrots sliced
1 large parsnip (or 2-3 smaller ones), sliced and/or diced depending on size
1 medium purple top turnip, diced
3 garlic cloves, minced (or 1 tablespoon pre-minced garlic)*
In a medium Dutch oven, heat:
2 tablespoons oil
Add the diced onions and celery and cook for 3-5 minutes. Add the remaining vegetables along with:
3 cups chicken stock
Simmer over medium low heat until the vegetables are cooked through. Add:
2 cups cooked and diced chicken
1 pound asparagus, cut into 1-2 inch pieces**
1 cup frozen green peas
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
Simmer until chicken is heated through and the peas are cooked, 5-6 minutes, then increase heat to medium and add slurry made with:
3 tablespoons gluten-free all purpose flour
1 cup non-dairy milk (any milk EXCEPT soy)
Cook, stirring constantly, until thickened. Serve over pasta, mashed potatoes, or rice or even as a filling for a chicken pot pie. Makes 6 servings.
*This stew can be “summerized” by using zucchini, yellow squash, green beans, mushrooms instead of the winter root vegetables.
**If preferred, the asparagus can be cooked whole in a skillet until tender and served alongside the stew. If the stalks are quite thick, peal the asparagus before cutting into pieces.
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