Cheesy Vegetable Stew

Ingredients/ Directions:
In about
1 1/2 cups of water or broth, add a couple of
bay leaves if you have them.
Then add vegetables cut into bite-sized chunks:
potatoes, carrots, turnips, green beans, cabbage, celery, onion, corn, peas... whatever suits your fancy.
Add the longest cooking ones first and the shorter cooking ones like peas and cabbage after a few minutes. Put in whatever amount you think your family will eat. When the vegetables are almost done, add herbs. I personally love
marjoram, lovage and parsley
which are all in the CSA garden. I use at least a half cup of chopped fresh herbs. In a separate pot melt 1/4 c of
butter.
Saute in it a minced clove of
garlic, if you like.
Then add 1/4 cup of
flour
and cook for a minute. Whisk in 1/4 c of
wine
and stir until smooth. Add the cooking liquid from the vegetables and stir till smooth. Then add a cup or more of grated strong cheddar and
return the cheese mixture to the vegetables and serve.

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