Irish Potato Stew
Total Time: 00h 45m
Hands-on Time: 00h 15m
Makes: 6 servings
The secret to an especially rich and satisfying Irish stew is to build all of the ingredients including sweet fennel seed, pungent mustard powder and aromatic dill into vegetable broth from the start.
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Ingredients
- 1 teaspoon vegetable oil or olive oil
- 2 cups finely chopped leeks, excluding dark green parts
- 2 cups celery stalks, chopped
- 1/2 cup Irish stout
- 3 cups Russet potatoes, peeled and chopped into 1/4 inch pieces
- 2 cups rutabaga, peeled and chopped into 1/4 inch pieces
- 1/4 teaspoon Frontier Co-op® Fennel Seed
- 1/2 teaspoon Frontier Co-op® Ground Mustard
- 1 teaspoon Frontier Co-op® Dill Weed
- 6 cups water
- 3/4 cup Frontier Co-op® Low-Sodium Vegetable Broth Powder
- 1/2 cup half and half
- 2 cups packed Dino (Lacinato) kale, stems removed, cut in thin strips
- 1 pinch Frontier Co-op® Sea Salt
- 1/2 cup packed fresh basil, cut into a chiffonade, for garnish
Directions
- In a pan over medium-low heat, combine oil, leeks and celery. Sauté for about 8 minutes, until vegetables are soft.
- Add stout, potatoes, rutabaga, fennel seed, mustard powder, dill weed, water and broth powder. Bring to a boil, then reduce to a simmer and cook for about 12 minutes, until potatoes and rutabaga are tender and soup mixture is thick.
- In a blender, combine half soup mixture with the half and half. Puree.
- Add salt and pepper to taste.
- Return pureed mixture to the pot. Stir in kale and cook over low heat for a few minutes, making sure mixture does not come to a boil, until kale is bright green.
- Garnish with basil chiffonade and serve hot.
- To make the dish vegan, substitute unsweetened almond or soy milk for the half and half.
