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Saffron Stew




Source of Recipe


Good Things Utah
Saffron Stew
By: Phelix Gardner, Wild Grape Bistro

Dried Apricots- ½ cup
Golden Raisins- ¼ cup
Garlic- ½ cup (minced)
Yellow Onion- 2 ea (large dice)
Red Potatoes- 2 cups (quartered)
Carrots- 4 ea (large dice)
Celeriac bulbs- 2 ea (large dice)
Parsnip- 4 ea (large dice)
Fennel- 4 ea (large dice)
Chick Peas- 2 x 16 oz cans
White Wine- 2 cups
Vegetable Stock- ½ gallon
Saffron- 1 Tbsp
Harissa Paste- to taste

Procedure-

1. Sweat garlic and onion in olive oil.
2. When fully softened, add saffron, harissa, and dried fruit.
3. Stir for 1 minute to bloom saffron.
4. Add all remaining vegetables and sauté for 3 minutes.
5. Deglaze with white wine and reduce by ½.
6. Add vegetable stock and cover.
7. Cook for 30 minutes, or until vegetables are soft.