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Boulbous Vegetables Cream Stew Recipe

Ingredients

How to make it

  • Marinate the chicken with salt and pepper, then leave it for a sit.
  • Peel away the skin of Satoimo taro (yam), and lotus root, remove the hard fiber of celery, lastly, wash away the dirt which hidden between the turnip leaves' branch.
  • Cut the carrot, lotus root, big onion, lotus root and the celery into bite size, while quarter the turnip and halve the peeled satoimo taro (yam).
  • Tore apart or slice the mushroom if needed, then chop all of them into a tiny fragment, set aside for later use.
  • Dry the excessive water of the marinated chicken, then dust with any type of flour on it to give a coat, at both side.
  • Heat a tablespoon of vegetable oil in a stew pot, place the chicken skin side in the hot oil to sear with a satisfied sizzling, brown both side then remove them from the pot, pin it to the plate and set aside.
  • Again, heat a tablespoon olive oil in the Crock-Pot, then pour in all bulbous vegetable, then give them a sweat.
  • After the vegetables are heated, arrange the seared chicken into the pot, then pour in the white wine, continue heating them for a minute to evaporate the alcohol content, give them a stir or two.
  • sprinkle a teaspoon of salt, then pour in the water, simmer it over medium-low heat with a lid for 20 minutes.
  • Heat a tablespoon of the olive oil in a pan, then fragrant the sliced onion and chopped garlic.
  • Add the bay leaf and chopped mushroom when you smell the aroma of onion and garlic, which is escaping from the heated pan.
  • Season the mushroom with a pinch of salt and pepper.
  • Cook and stir the mushroom until softened, then add in the cake flour to make a roux, stir them well over low heat until the mushroom mixture is sticky, beware of burn.
  • Gradually stir in the milk and mixing them constantly, mix until smooth without particle, and let it simmer for a moment, remove from heat and set aside.
  • 20 minutes of the vegetable simmering, Ting!!! lift up the lid of the stew pot, use a fork to check if the bulbous vegetables are soft, especially the yam.
  • Add in the mushroom bechamel into the pot of stewed vegetable, gently mix and dilute the bechamel to the stew evenly, further simmer for a couple of minutes.
  • Taste it, then season with extra salt and pepper if needed.
  • Scoop it into a bowl, garnish with chopped parsley, and enjoy!! :)

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The Cook

csthay Batu Berendam, Malaysia

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