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Manitou Stew with Dumplings Recipe


Stew

¼

cup extra-virgin olive oil

1

Tbsp. herbes de Provence

1

tsp. crushed purple pepper flakes

6

oil-packed anchovy fillets

2

medium onions, finely chopped

2

medium leeks, white and pale inexperienced components solely, halved lengthwise, thinly sliced into half-moons

6

celery stalks, sliced crosswise ½” thick

6

garlic cloves, finely chopped

Kosher salt, finely floor pepper

3

Tbsp. all-purpose flour

2

cups dry white wine

1

lb. butternut squash, peeled, seeds eliminated, lower into 1½” cubes

1

lb. rutabaga or kohlrabi, peeled, lower into 1½” cubes

1

lb. Yukon Gold potatoes (4–5 medium), scrubbed, lower into 1½” cubes

1

14.5-oz. can diced tomatoes

4

cups low-sodium vegetable broth

1

lb. smoked trout or whitefish, pores and skin and bones eliminated, flesh damaged into items

Dumplings and Meeting

cups (188 g) all-purpose flour

1

oz. Parmesan, finely grated (about ½ cup)

1

Tbsp. sugar

2

tsp. baking powder

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1

tsp. freshly floor pepper

½

tsp. caraway seeds

2

Tbsp. chopped dill, plus extra for serving

cups buttermilk

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