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Potato-fennel Stew With Tofu
2 ts Extra-virgin olive oil
1 md Onion; chopped
1 lg Fennel bulb - tough core removed; chopped (include leafy fronds; 8 cups)
1 lg Leek - white part plus 1 inch of green - rinsed well and chopped
1/4 c Minced fresh parsley
2 tb Minced fresh rosemary
2 ts Fennel seeds
2 tb Balsamic vinegar
2 Jarred roasted red bell peppers cut into 1 x 1/4-inch strips
2 1/2 c Canned chopped tomatoes
2 lb Extra-firm tofu - well drained and cubed
1 c Cooked or canned cannellini beans (drained and rinsed if canned)
1 c Cooked or canned chickpeas (drained and rinsed if canned)
1/8 ts Powdered saffron
2 c Vegetable broth
1 lb Tiny new potatoes; halved if necessary
Salt and freshly ground black pepper
This savory stew makes a complete meal all by itself. You can freeze it for up to four months.
In large Dutch oven, heat oil over medium-high heat. Stir in onion, fennel, leek, parsley, rosemary and fennel seeds. Reduce heat to medium and cook, stirring often, until vegetables are very tender, about 10 minutes. Add vinegar and stir until mostly evaporated, about 2 minutes.
Stir in peppers and tomatoes. Cook until thickened, stirring occasionally, about 7 minutes. Stir in tofu, beans and chickpeas.
Dissolve saffron in broth and add to tofu mixture. Add potatoes, stirring gently to avoid breaking tofu. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until stew is thickened and potatoes are tender, about 50 minutes. Season with salt and pepper and serve hot.