| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vegetarian |
Vegtime3 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Packaged twelve-bean mix; see note |
|
|
(or your own mixture plus 3 Tbs. pearl |
|
|
Barley) |
| 1/2 |
oz |
Dried porcini mushrooms |
|
|
(1/2 cup loosely packed) |
| 2 |
c |
Water to cover or speed-soaked |
| 3 |
c |
Water |
| 1 |
tb |
Olive oil |
| 2 |
c |
Thinly sliced leeks |
|
|
Or coarsely chopped onions |
| 2 |
ts |
Dried dill |
| 2 |
lg |
Ribs celery |
|
|
Cut into 1/2-inch slices |
| 1 1/2 |
lb |
Purple-topped turnips |
|
|
Peeled and cut into 1-inch chunks |
| 3 |
md |
Carrots |
|
|
Peeled and cut into 1-inch chunks |
| 1 1/4 |
ts |
Salt; or to taste |
| 1 |
c |
Sour cream |
| 2 |
tb |
Red or white prepared horseradish |
|
|
Plus more to taste |
INSTRUCTIONS
HORSERADISH CREAM
6 SERVINGS LACTO
This is the kind of hearty stew I imagine my grandmother making on a cold
winter's night back in Russia. While I'm sure she would have used some
mighty fine turnips and carrots, I doubt she had access to twelve different
types of beans. But many companies make that easy to do with their colorful
pre-mixed packages, available in most supermarkets.
If you prefer to make your own mixture-a terrific way to use up odd amounts
of beans in your pantry- don't feel obliged to use twelve different types.
Just be sure to include about 1/3 cup of split peas or lentils, which cook
more quickly than other legumes, and then dissolve to thicken the stock.
Also, soak 3 tablespoons of pearl barley along with the beans to give the
stew added body. (If you're using a purchased bean mix, check the label and
add the barley if it doesn't already contain some.)
Note: picked over and rinsed, soaked overnight in ample water to cover or
speed-soaked.
Drain beans and barley and set aside. Place mushrooms in a bowl and pour
boiling water on top. Cover and set aside until mushrooms are soft, about
10 minutes. Remove mushrooms with a slotted spoon and chop any large
pieces. Set mushrooms and broth aside.
Heat oil in the cooker over medium-high heat. Cook leeks, stirring
frequently, until slightly softened, about 3 minutes. Add 3 cups of tap
water, chopped mushrooms, dill, celery, and reserved beans and barley. Pour
mushroom broth into cooker, taking care to leave any residue in the bottom
of the bowl.
Lock lid in place. Over high heat bring to high pressure. Lower heat to
maintain high pressure and cook for 9 minutes. Quick-release the pressure
by placing the cooker under cold running water. Remove lid, tilting it away
from you to allow excess steam to escape.
Add turnips and carrots. Over high heat, return to high pressure. Lower
heat to maintain high pressure and cook for an additional 5 minutes.
Quick-release the pressure. Remove lid, tilting it away from you to allow
any excess steam to escape.
Stir in salt to taste. If the vegetables are not quite tender, cover and
cook over medium heat until done. Prepare Horseradish Cream by combining
the sour cream and horseradish in a bowl. Add salt, if needed, and
additional horseradish to taste.
Serve soup in large bowls, with a generous tablespoon of Horseradish Cream
in the middle. Pass any remaining Horseradish Cream on the side.
Per serving with 1 tablespoon cream: 232 cal.; 10g prot.; 6g total fat (2g
sat. Fati; 38g carb.; 6mg chol.; 567mg sod.; 11g fiber
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 37
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”