BAVARIAN VEGETABLE STEW: GEMUSEPICHELSTEINER

[Olga Drozd]

BAVARIAN VEGETABLE STEW: GEMUSEPICHELSTEINER

This stew has a lot of flavor because of the mix of vegetables is a good one, and the heavy casserole lid traps all the flavor.

6 tablespoons unsalted butter
4 carrots, cut into 3/8 inch thick rounds
salt and freshly ground black pepper to taste
1/4 cup finely chopped fresh parsley leaves
1 large celery root, peeled and sliced 1/4 inch thick
1 parsley root, peeled and sliced 1/4 inch thick
4 leeks, split lengthwise, washed well, and sliced
1 small head cauliflower (about 1 pound), broken into florets
1/2 pound sugar snap peas, tough strings removed
1/2 pound green beans, ends trimmed and cut into 1-inch pieces
1/2 head Savoy or green cabbage (about 3/4 pound), damaged outer leaves discarded, cored, and thinly sliced
1 pound potatoes, peeled and sliced 1/4 inch thick
1 1/2 cups water

In a large casserole, melt 3 tablespoons of the butter over medium high heat, then turn off the heat. Layer the carrots over the bottom of the casserole. Season with salt and pepper and sprinkle with a little parsley. Continue layering the vegetables in the order in which they are listed in the ingredients list, sprinkling each layer with salt, pepper, and parsley. The last layer should be the potatoes, sprinkled with parsley. Dot the top of the potatoes with the remaining 3 tablespoons of butter.

Pour the water over the vegetables, cover tightly and bring to a boil. Reduce the heat to low and cook until all the vegetables are tender, about 1 hour. Makes 6 to 8 servings.

Real Stew