Go Back
Print Recipe

Creamy Vegetable Stew

Ingredients

  • 7 garlic cloves, sliced thinly
  • 1/2 cup flour
  • 4 carrots, medium diced
  • 4 celery, medium diced
  • 2 cup pearl onions, frozen
  • 4 cup sweet potatoes
  • 2 tablespoons fresh thyme
  • 1/4 teaspoon nutmeg, freshly grated
  • 10 sage leaves
  • 2 bay leaf
  • 4 cup swiss chard, chopped
  • 8 cup vegetable stock
  • 2 cup heavy cream
  • 5 tablespoons olive oil
  • 5 tablespoons butter, divided
  • salt and pepper to taste

Instructions

  • Melt 4 tablespoons butter and oil in a large heavy bottomed pot.
  • Add the carrots, celery and garlic and sweat for 5 minutes, just slightly browning the ingredients. Toss in the pearl onions and sweet potato.
  • Add the thyme, nutmeg and sage. Stir the vegetables to coat and then sprinkle with the flour. Mix to combine.
  • Add the vegetable stock and bring up to a boil.
  • Add in the swiss chard and the bay leaf.
  • Simmer for about 10 minutes.
  • Stir in the cream off the heat and adjust the seasoning.
  • Remove bay leaves and sage. (They are big and easy to find and fish out.)
  • Ladle out and serve.