51 lines
2.5 KiB
TeX
51 lines
2.5 KiB
TeX
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\recipe[Submitted by Bibith]{Rockroot Stew}[The use of rockroot, a tough and fibrous plant, represents Wannaren resilience and adaptability. It's a staple that requires patience and effort to prepare, much like the Galka themselves.]
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\serves{6-8}
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\preptime{\cutext{15}{min}}
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\cooktime{\cutext{2--3}{h}}
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\dishtype{\freeze} % options: vegetarian, glutenfree, freeze, mealprep
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\dishother{\glutenfree} % if you need more than one of the dish types? puts it in the other corner
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\begin{step}
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2 large rockroot roots
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\method
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Peel and dice the rockroot into large chunks. Since it's tough, make sure to cut it into manageable pieces.
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\end{step}
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\begin{step}
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2 tablespoons Cooking Fat (substitute with animal fat or oil)
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500g Wild Game or Dried Fish (can be substituted with venison, rabbit, or smoked trout)
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\method
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In a large pot, heat the cooking fat over medium heat. Add the wild game meat or smoked fish, searing until browned on all sides. Remove and set aside.
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\end{step}
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\begin{step}
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1 large Onion, diced
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2 medium Carrots, sliced
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2 stalks Celery, chopped
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\method
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In the same pot, add the diced onions, carrots, and celery. Sauté until the onions become translucent and fragrant.
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Toss in the rockroot chunks and cook for a few minutes, letting them absorb the flavors from the aromatics.
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\end{step}
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\begin{step}
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4 cups Broth (preferably bone broth or fish stock)
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1 tablespoon Juniper Berries, crushed
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2 teaspoons Thyme, dried
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1 small Chili Pepper, finely chopped (optional for heat)
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\method
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Return the meat or fish to the pot. Pour in the broth, making sure the ingredients are fully submerged. Add the juniper berries, thyme, and chili pepper.
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Bring to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, stirring occasionally, until the rockroot is tender and the flavors have melded.
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\end{step}
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\begin{step}
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Mountain Bread: 2 slices, torn into chunks
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Cornmeal Dumplings: (optional) made with 1 cup cornmeal, ½ cup flour, 1 teaspoon baking powder, salt to taste, and enough water to form a dough.
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\method
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If using mountain bread, add the torn chunks to the pot about 15 minutes before serving to soak up the stew's flavors.
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For cornmeal dumplings, mix the ingredients to form a dough. Drop spoonfuls of the dough into the simmering stew about 20 minutes before serving, covering the pot to allow them to cook through.
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Taste the stew, adding salt and pepper as needed. Serve hot, with the hearty chunks of bread or dumplings in each bowl, offering a true mountain meal.
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\end{step}
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