Graham Kerr

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THE PERFECT POËLE (BASIC METHOD)

In the winter months when root vegetables abound, we have our favorite poële dishes. A poële is a mixture of diced root vegetables shallow fried with garlic and ginger and then finished in a stock. All manner of proteins can be added, the stocks changed to suit, and special seasonings added. You can double the recipe and freeze the extra for that sudden need for a meal in a moment.

Ingredients

INGREDIENTS 1 tablespoon OLIVE OIL 1 cup SWEET ONION (sliced thin) 1 clove GARLIC, crushed 1 tablespoon CHOPPED GINGERROOT 1 cups PARSNIP, cut 1” (2½ cm) dice 1 cups TURNIP, cut 1” (2½ cm) dice 1 cups RUTABAGA, cut 1” (2½ cm) dice 1¼ cups CARROT, cut 1” (2½ cm) dice 1¼ cups CELERY, cut 1” (2½ cm) dice 1 tablespoon HERBS OF PROVENCE 1 teaspoon SALT 2 cups VEGETABLE STOCK (see Page 00) 1 tablespoon CORNSTARCH

Directions
Before you cook: Wash all vegetables – drain – peel. (Keep all the peelings for stock.) Cut into even sized cubes – about ½”-1” (1¼ cm-2½ cm). Measure the herbs. Finely slice (toothpick size) the ginger, crush the garlic. COOKING METHOD 1. Heat a large skillet on medium high. Heat the oil and sauté onion 5 minutes. Add garlic and ginger and cook another 2 minutes. 2. Now add the carrots, turnips, and rutabagas. Mix well and spread out. Cover and cook 5 minutes to color. 3. Finally add the parsnip, celery and herbs. Mix, cover and cook 5 more minutes. 4. Season with ¼ teaspoon of the salt. Pour in the vegetable stock and bring to a boil. Mix the cornstarch with a little water and add to the stew. Boil 30 seconds to thicken and clear. 5. To serve; add grated Parmesan if you like.

Nutritional Information
Per serving: 130 calories; 3 g protein; 22 g carbohydrates; 4 g fat; .5 g saturated fat; 691 mg sodium; 79 mg calcium; 1 mg iron; 1027 RE Vitamin A; 31 mg Vitamin C; 1 mg Vitamin E; 6 g fiber

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