I was happy to see this recipe mention Betty Rosbottom. She may be a part time resident of Paris, but she also calls my neck of the woods home. Anyone who loves good food in Western New England knows her name. The recipe is an ode to spring's favorite flavors.
Due to the fact that I am a temporary resident of Jimei, Xiamen, China, I was complelled to make a few changes. Lamb can be found, but the portion of the local wet market is not my cup of tea. Tofu, it braised before hand can have some of the richness and texture of a good piece of mutton. I used a ruttabaga rather than the turnip, I could not turn up. Chicken was a light and refreshing option for the beef stock and the puree had to be fresh, simmered tomatoes. The result was a simple stew that turned a monsoon of a day into a comfy and cosy reason to relax.
- 12 oz Firm Silken Tofu, sliced in 1 1/2" pieces
- 2 tbsp vegetable oil
- 3 medium young carrots, sliced in thin rounds
- 5 scallions, chopped
- 6 cups chicken or vegetable stock
- 6 small tomatoes, diced
- 1 small rutabaga, chopped
- 8 small new potatoes, scrubbed and sliced in small thin rounds, I prefer to leave the skin on
- 1 cup spring peas, cooked
- 2 tbsp Fines Herbs
- Salt and black pepper
In a wok, braise the Tofu in oil until all sides begin to brown. Set aside until latter. Add the Fines Herbs, tomatoes, onions and rutabaga to the wok and simmer covered and on low for about 1 hour, adding liquid as needed. After the tomatoes begin to break down add the stock, potatoes and carrots, raise the heat to medium and bring the stew to a boil. Once it begins to boil reduce heat back to low and add the tofu. Cook covered for another hour or until the carrots and potatoes have softened to your liking. Add peas and continue cooking for 15 minutes. Serve hot with crusty bread.
More from this classic cookbook:
- Mussels and Chorizo with or without Pasta
- Cheese topped Onion Soup
- Roasted Salmon and Lentils
- Cheese Soufle
- Sardine Pate
Photo Credit: Julie T Cecchini