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 vegetable 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 bottom. 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 occasionally, 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, cabbage, 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 maintain 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.
Serves 4