Ingredients: 2 tablespoons extra virgin olive oil,1 medium yellow onion, diced (about 1½ cups),1 medium celery root (also called celeriac), trimmed and diced (1½ to 2 cups),3 large garlic cloves, minced,½ cup chopped scallions, green tops only,¼ cup Leek Confit,½ Fuji apple, peeled and diced,1 tablespoon country-style Dijon mustard,1 teaspoon minced fresh rosemary,5 cups vegetable broth,⅔ cup quartered baby potatoes,½ small savoy cabbage, thinly sliced (about 3 cups),1 teaspoon kosher salt (or more, to taste),½ teaspoon black pepper,½ cup brown basmati rice,½ cup grated Parmesan cheese, optional garnish
Instructions:
- Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat.
- Add the onion, celery root, garlic, scallion tops, and leek confit. Saut until the onion softens, about 15 minutes.
- Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic.
- Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.
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