This hearty, gluten-free recipe is a vegan take on a classic French recipe from Chef Jim Clendenen. Traditional lamb is replaced with hearty Fingerling Potatoes. You can simmer it in your Slow Cooker, the oven, or right on the stove. Either way, this makes a healthy, fat-free comfort-food dinner.
MEDIUM Servings: 4 Ready In: 75 minutes
1 fennel bulb
2 tbsp. Brown Rice Flour
1/4 cup dry red wine
1/2 tbsp. Sherry vinegar
2 tbsp. fresh Tarragon
4 cups Vegetable Stock (or water)
1 pound fingerling potatoes
Salt and Pepper, to taste
Fennel fronds, to garnish
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Gather ingredients. Preheat oven to 350F. Preheat a wide pan over medium-high heat.
To make the Stew: Peel the carrot, parsnip, turnip and fennel. Reserve some of the fennel fronds for garnish. Core the fennel. Cut all of the vegetables into batonnet -- batons about 1-2 inches long.
Peel and thinly slice the shallot.
Add the carrot, parsnip, turnip, fennel, and shallot to the pre-heated pan. Let sear until golden around the edges, about 10 minutes.
When the vegetables are lightly browned, add the brown rice flour. Stir well to dust the vegetables with the flour. Cook 2-3 minutes, just until the flour is no longer white.
Meanwhile, chop the tarragon.
Add the wine, Sherry vinegar, fingerling potatoes, fresh tarragon, and vegetable stock (or water). Cover and bake in your 350F oven for about 1 hour.
The stew is ready when the potatoes pass the Knife-Glide check: You should be able to easily pierce one with a knife and it will glide off.
Garnish with fresh fennel fronds and serve.
Chef's Tip: Use your favorite root vegetables or whatever spring vegetables look good at the market. This recipe should celebrate the first vegetables of spring. If you can find baby vegetables, they provide hearty texture to this stew.
Yield: 8 cups
Amount Per Serving (about 2 cups)
Amount Per Serving
Calories From Fat (3%) 8.04
% Daily Value
Total Fat 0.95g 1%
Saturated Fat 0.17g <1%
Cholesterol 0mg 0%
Sodium 100.43mg 4%
Potassium 1634.79mg 47%
Total Carbohydrates 64.42g 21%
Fiber 14.04g 56%
Protein 8.08g 16%
Calcium 101.53mg 10%
Iron 266.45mg 1480%
Vitamin A 13374.87IU 267%
Vitamin C 0.18mg <1%