DAMARIS PHILLIPS - Golden Sunflower Butter Stew
Golden Sunflower Butter Stew
This fall-inspired stew relies on sunflower-butter spread and a variety of vegetables to create a rich vegetarian dish perfect for colder days.
6 Servings
45 Minutes
INGREDIENTS
4 tbsp vegetable oil
1 large onion diced
3 stalks celery, small diced
3 carrots, small diced
1 zucchini, medium diced
1 pound red potatoes, large diced
1 tbsp dried Italian seasoning (or 1 tablespoon each fresh thyme, sage, and flat leaf parsley)
1 teaspoon turmeric
3 tablespoons flour
1 15-ounce can diced tomatoes
1/4 cup white wine
4-6 cups vegetable broth
1 15-ounce can chickpea, drained and rinsed
1/4 cup sunflower seed butter spread
Salt and pepper
Garnish:
Cashew sour cream or greek yogurt
Chopped herbs
Sunflower seeds
INSTRUCTIONS
Add the vegetable oil to a 6-quart dutch oven over medium heat. When the oil is hot add the onions, celery and carrots and sauté until just tender, about 3-5 minutes. Add the zucchini, potatoes, Italian seasoning, turmeric and flour and stir to coat. Cook 1-2 minutes to remove the raw four flavor, stirring to prevent sticking.
Add the tomatoes and white wine. Scrape the bottom of the pan to dissolve any bits that are clinging to the pan. Stir in 4 quarts of the vegetable broth and the chickpeas. Reduce the heat to medium low and cook until the potatoes are tender, about 10-15 minutes. The liquid should thicken. If it looks too thick adjust by adding some of the remaining broth.
Stir in the sunflower seed butter. Taste and season with salt and pepper.
To serve, dollop with a large scoop of cashew sour cream, a pinch of herbs and sunflower seeds.