Blanching the root vegetables shortens the stew's cooking time and keeps the flavors bright. Plus, the blanching water makes a great quick stock.
Recipe information
Yield
Makes 6 servings
Ingredients
Yogurt sauce:
Vegetable stew:
Preparation
For yogurt sauce:
Step 1
Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
For vegetable stew:
Step 2
Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.
Step 3
Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.
Step 4
Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.
Step 5
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Step 6
** A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.
