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Vegetables in a Sweet Potato Cream




Source of Recipe


Chef Paul Prudhomme's October News from Magic Seasoning Blends


Recipe Introduction


The taste of the sweet potatoes is critical to the appeal of this dish, so choose carefully. We like to use Beauregard variety, a delicious Louisiana product that is available in many markets across the country.


List of Ingredients




1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
2 medium-size sweet potatoes, about 1¼ pounds total weight
2 tablespoons unsalted butter
1½ cups onions, peeled and cut into ½-inch pieces, in all
1 cup red bell peppers, cut into ½-inch pieces
1 cup yellow bell peppers, cut into ½-inch pieces
1 cup green bell peppers, cut into ½-inch pieces
1 cup carrots, peeled and cut into ½-inch pieces
2 bay leaves
1 medium zucchini, peeled, cut into six equal wedges, then cut into ½-inch pieces, about 2 cups
1 cup heavy cream
2½ cups vegetable stock (or chicken stock or beef stock), in all
3 cups cabbage, cut into 1-inch pieces

Recipe



Combine the seasoning mix ingredients in a small bowl.

Preheat the oven to 350°. Place the sweet potatoes on a sheet pan and bake until they are soft all the way through, about 45 minutes to 1 hour. When they are cool enough to handle, peel and purée them in a food processor. If the purée is stringy, force it through a strainer. Set aside.

Melt the butter in a 14-inch skillet or 5-quart pot, preferably nonstick, over high heat. When the butter sizzles, add 1 cup of the onions, all the bell peppers, and the carrots. Stir well, then stir in the seasoning mix and the bay leaves. Cook, stirring frequently, especially as brown bits begin to form on the bottom of the pot, until the vegetables have a light golden coating from the seasonings, but are still bright in color, about 6 to 8 minutes. The vegetables will still have a little of their “raw” taste, but have begun to pick up the subtle flavor of the dill and the heat of the pepper from the seasoning mix.

Add the purée, stir well, and then add the zucchini and the remaining onions. Cook, stirring frequently, until the mixture makes large slow bubbles, about 4 minutes. You will think that such a thick mixture will not “bubble,” but it will. All of a sudden you will see very large amounts of the mixture slowly heave up from the bottom of the pot and pop open. It’s an amusing sight, but you don’t have time right now to stop and
admire it! Immediately add the cream and 1½ cups of the stock, and stir well until they are completely blended in. Bring just to a boil, reduce the heat to medium, and simmer, stirring frequently, until the liquid is thickened and reduced, about 7 minutes.

Fold in the cabbage and continue to cook, stirring frequently, until the cabbage is cooked but still slightly crisp (and it should be sweet- tasting), about 5 to 6 minutes. Add the remaining 1 cup of stock. Stir well, then bring back just to a simmer—all the vegetables should be tender except the cabbage, which should still have a little crunch (if not tender enough, simmer a little longer and check again)—and remove from the heat. Serve as you would a stew—in a bowl or over rice or pasta.

Makes 6 cups, enough for 8 side dishes or 4 main course servings.