This is my version of Jacques Pepin's grandmother's vegetable stew, normally served as a side dish with roast chicken (as I served it) or fish, or with anything else. There really is no technique here whatever - cut up all the vegetables that are the freshest available, drop them into a pot with some olive oil, and cook for a minute. Add flour to make a sort of roux, cook the roux for a minute, and add water. As it cooks, the stew will thicken.
6/07/2009
Vegetable Stew
This is my version of Jacques Pepin's grandmother's vegetable stew, normally served as a side dish with roast chicken (as I served it) or fish, or with anything else. There really is no technique here whatever - cut up all the vegetables that are the freshest available, drop them into a pot with some olive oil, and cook for a minute. Add flour to make a sort of roux, cook the roux for a minute, and add water. As it cooks, the stew will thicken.
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