White Bean & Roasted Root Vegetable Stew With Parmesan & Broccoli Rabe
Makes 4 to 6 servings
1 teaspoon salt
night and drained
3 cups chopped
vegetables: carrots, celery root, turnips, parsnips, rutabaga
1 cup chopped onion
3 to 4 tablespoons olive oil
4 cloves garlic, peeled and minced
Salt and freshly ground pepper
2 stalks celery halved lengthwise and sliced thin
1 tablespoon rosemary
4 to 5 cups rich
chicken or vegetable stock
1-inch end of a hunk of Parmesan cheese (rind end or heel)
1 cup chopped broccoli rabe (or thinly sliced chard)
3 to 4 tablespoons grated Parmesan cheese, optional
1. In a medium saucepan, place the beans and 1 teaspoon of salt with enough water to cover by a few inches. Bring to a boil and then turn heat down to a simmer and precook beans for 20 to 30 minutes until not quite tender. Drain the cooking liquid from the pan.
2. While the beans are cooking heat the oven to 425 degrees. Toss the root vegetables and the onion with the olive oil and spread on a rimmed baking sheet. Season well with salt and pepper. Place in the oven and cook for 15 to 20 minutes until the vegetables are browned and softened. Add the garlic for the last 5 minutes in the oven.
3. Add these roasted vegetables along with the celery, rosemary, stock, and heel of cheese to the drained beans. Cook for 30 to 40 minutes, stirring regularly until the beans are soft.
4. Five to 10 minutes before serving, add the chopped broccoli rabe or chard and let cook until just soft or wilted. Taste and adjust seasoning as needed. Serve with lots of freshly ground black pepper, a sprinkle of grated cheese, and chopped parsley as desired. (For a soupier dish use more stock.)