courtesy of Vegetariantimes.com
Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen.Ingredients
1 Tbs. vegetable oil
8 oz. mushrooms, halved
2 cloves garlic, minced (2 tsp.)
1 medium leek, white part only, diced (1 cup)
3 small red potatoes, cut into 1-inch cubes (1 ½ cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 ½ cups)
1 ½ tsp. tomato paste
1 15-oz. can crushed tomatoes
1 ½ cups low-sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
½ cup lager beer
1 ½ Tbs. quick-cooking tapioca
1 cup shredded cabbage
1 Tbs. white miso
2 Tbs. chopped parsleyMethod
- Heat 1/2 Tbs. oil in large pot over medium heat.
- Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned.
- Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes.
- Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes.
- Add tomatoes, broth, and thyme sprigs; bring to a boil.
- Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
- Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often.
- Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens.
- Stir in chopped thyme and parsley, and season with salt and pepper, if desired.