Today I’m happy to welcome Julia Shanks for a guest post on our Farmers To You Community Blog. Julia is a renowned writer, chef, and advocate for eating locally. Her book, The Farmer’s Kitchen, is an excellent resource to cooking, storing, and enjoying local foods. So much so, Michelle Obama cited it in her book American Grown!
On April 20th, Julia, NOFAMass, and Farmers To You are partnering on a workshop in making creative, fun, meals with local spring foods.
Posted in Recipes Also tagged roasted, spring, tips
Here’s a great way to use some roots that you may not be familiar with or use very often. I decided to halve this recipe with great results. Making the full recipe would be great for serving guests or freezing half for a quick weeknight dinner. Leftovers would also pack well for lunch. This is one of those recipes where the food tastes better the next day – so making this ahead of time is more than okay.
Chicken and Root Vegetable Stew Print Slightly adapted from Epicurious Ingredients
- 2 tablespoons olive oil
- 12 chicken leg quarters, well trimmed
- 2 cups chopped onions
- 6 garlic cloves, chopped
- 1 cup dry white wine
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 2 bay leaves
- 2 large potatoes, peeled, each cut into 12 pieces
- 3 large carrots, peeled, cut into ½-inch-thick rounds
- 2 large parsnips, peeled, cut into ½-inch-thick rounds
- 2 medium rutabagas, peeled, cut into 1½-inch pieces
- 2 medium turnips, peeled, cut into 1½-inch pieces
- 5 cups chicken stock
- ¾ cup Butterworks cream
- 2 tablespoons cornstarch
- Heat oil in heavy large pot over medium-high heat.