LCBO Food & Drink Autumn 2021

STEW AND IMPROVED

ALPINE VEGETABLE STEW

A hearty spin on Switzerland’s soupe de chalet , this stew features fall vegetables in a rich, creamy sauce fortified with mountain cheese. Fontina Val d’Aosta is a raw cow’s milk cheese from Northern Italy that can be found at eataly.ca. More common Gruyère is a fine substitute. 1/2 small head Savoy cabbage 2 large leeks 2 tbsp (30 mL) unsalted butter 1 large onion, about 7 oz (200 g), finely chopped 1 stalk celery, finely chopped 3 cups (750 mL) vegetable stock 1 lb (455 g) small potatoes, preferably fingerlings, halved Salt and freshly ground pepper to taste 1 lb (455 g) turnips, about 2 large, peeled and cut into 1-inch (2.5-cm) chunks 3/4 cup (175 mL) heavy cream, preferably organic Pinch freshly grated nutmeg 2 cups grated Italian fontina, about 1/2 lb (225 g) 1 tbsp (15 mL) cornstarch Finely sliced chives and cracked pepper for garnish 1 Remove dark outer leaves of cabbage and save for another use. Cut remaining cabbage into 1-inch (2.5-cm) pieces, removing and discarding thick ribs when possible. You should have about 6 cups (1.5 L). Set aside. 2 Trim and discard dark green tops of leeks, or save for veg- etable stock. Cut leeks in half lengthwise and rinse thoroughly under cold running water. Slice 1/2 inch (1 cm) thick. Place in a large bowl of water. Swirl with fingertips and let dirt fall to bot- tom. Carefully lift leeks out and place in a bowl. You should have about 5 cups (1.25 L). Set aside.

3 In a large pot, heat butter over medium heat. Add onion and celery. Cook, stirring occasion- ally, for 5 minutes. Reduce heat to medium-low. Cook, stirring, for another 5 minutes. (Reduce heat if it starts to brown.) Add vegetable stock, potatoes, cab­ bage, salt and pepper. Raise heat to high. When it comes to a boil, cover and reduce heat to maintain a gentle simmer. Cook, stirring twice, for 5 minutes. Add turnips and leeks. Raise heat to high. When it returns to a boil,

cover and reduce heat to main- tain a gentle simmer. Cook until potatoes are tender, another 10 minutes. Remove cover and gently stir in cream and nutmeg. When it starts to simmer again, remove pot from heat. 4 In a medium bowl, toss cheese with cornstarch. Add cheese in 3 batches, stirring gently until melted. Serve hot, sprinkled with chives and cracked pepper.

WHAT TO SERVE Aligoté produces crisp, dry whites with high acidity. This local example is the perfect accompaniment to the soup, balancing the richness of the cheese and cream. Château des Charmes Aligoté VQA LCBO 296848, $15.95

Serves 4

68

AUTUMN 2021 FOOD & DRINK