i originally found this recipe when my mother was trying out a gluten-free diet for health reasons. it has been slightly altered over time (as most recipes usually are) but remains a complete hit every time i make it, no matter the version. this is also a perfect comfort food for those cold and/or rainy winter days. i promise, you will have no regrets.
coconut milk
one small word of advice before we start: the coconut milk is what makes this recipe exceptional. so please use the real stuff (it comes in a can and it is not a beverage). also make sure you get the regular kind, not the light stuff. there is very little fat in this recipe, so there are no reasons to cut calories by using the wrong milk.
one small word of advice before we start: the coconut milk is what makes this recipe exceptional. so please use the real stuff (it comes in a can and it is not a beverage). also make sure you get the regular kind, not the light stuff. there is very little fat in this recipe, so there are no reasons to cut calories by using the wrong milk.
ingredients
2 tbsp ~ 15ml -olive oil
1 -medium onion, diced
2 -garlic cloves, minced
1 -medium fennel bulb, halved, cored and diced, or
3-4 -celery branches -i often replace the fennel with celery
1 tsp ~ 5ml -salt
root vegetables
simply use what you prefer, it will be just as good.
i tend to use what’s available at the market at the time or what’s in my fridge.
i tend to use what’s available at the market at the time or what’s in my fridge.
1 -medium turnip, peeled and diced
1 -medium rutabaga, peeled and diced
2-3 -sweet potatoes or yams, peeled and diced -yams are better
2-3 -carrots, peeled and diced -i add those for colour
4 cups ~ 1 litre carton -vegetable or chicken broth -use good stuff here! and feel free to use less if you prefer a thicker stew ~ original recipe calls for half (2 cups)
1 can ~ 15oz -regular coconut milk -do not use light milk
1/4 tsp -red pepper flakes
your choice of protein
12 oz ~ 340g -wild salmon, tofu or chicken -the latter is my favourite
feel free to add as much protein as you like ~ i usually use 2 breasts of chicken
optional for presentation
2 tbsp ~ 15ml -finely chopped parsley
1/4 tsp -finely grated lemon zest
• in a large pot, heat the olive oil over medium heat.
• add the onion, garlic, fennel or celery, and the salt. cook until tender.
• then add the broth of your choice and all the root vegetables at once.
• add also the pepper flakes.
• bring to a boil and then reduce the heat to medium-low.
• once the broth is hot, add the coconut milk.
• coconut milk can be very thick so the heat helps dissolve it
• cook with the cover on until your vegetables are tender.
• adjust seasoning — salt + pepper to taste.
• adjust seasoning — salt + pepper to taste.
• lastly, add your choice of salmon, tofu or chicken.
• those should be diced into small bite sizes.
• those should be diced into small bite sizes.
• note that the heat of the stew will cook the fish or meat in about 5-10 minutes.
so that’s it folks. simple, fast, and delicious! i hope you think of me on those cold winter days... because i’ll be having some of that comfort food too! and don’t forget to give me your feedback!
the difference between a turnip and a rutabaga
i often mix those up (among other ones), so if you are like me, here is the basic difference: the turnip is half reddish-purple with the bottom half white. once peeled and diced it is essentially white. the rutabaga is usually bigger in size, and although it has a similar half purple and half cream colour, it is much darker. once peeled and diced, it is a peachy-cream colour.
the difference between yams and sweet potatoes
this one can be tricky, but only if you speak french, because in french they both translate to patates sucrée (sweet potatoes). however, their look aren’t confusing at all: the yam is a dull orange/red and the sweet potato a yellowy/beige much like some small new potatoes. both have a similar taste, but myself i much prefer yams.
et voilà.
top row: those are turnips. some variety can give them a different shape, even a different shade of purple, but the bottom part remains unmistakingly white.
second row: those are rutabagas. they are often larger than turnips and there is no confusing the darker orange-cream colour of the bottom half as well as the purple.
third row: here we have yams beside sweet potatoes. they are about the same odd shape and size, but the yam has a reddish skin, and the sweet potato has a beige skin. once peeled, the orange yam is quite distinguishable beside the whitish sweet potato.
last row: these are yams, and if you have to choose vs sweet potatoes, i find yams tastier so i would choose those. plus what makes them orange also turns out to be good for you!
the difference between yams and sweet potatoes
this one can be tricky, but only if you speak french, because in french they both translate to patates sucrée (sweet potatoes). however, their look aren’t confusing at all: the yam is a dull orange/red and the sweet potato a yellowy/beige much like some small new potatoes. both have a similar taste, but myself i much prefer yams.
et voilà.
top row: those are turnips. some variety can give them a different shape, even a different shade of purple, but the bottom part remains unmistakingly white.
second row: those are rutabagas. they are often larger than turnips and there is no confusing the darker orange-cream colour of the bottom half as well as the purple.
third row: here we have yams beside sweet potatoes. they are about the same odd shape and size, but the yam has a reddish skin, and the sweet potato has a beige skin. once peeled, the orange yam is quite distinguishable beside the whitish sweet potato.
last row: these are yams, and if you have to choose vs sweet potatoes, i find yams tastier so i would choose those. plus what makes them orange also turns out to be good for you!
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