Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon each olive oil and unsalted butter 2 medium onions, chopped into 1/2 inch dice 2 carrots, halved lengthwise and cut into 1/2 inch pieces 3 celery stalks, cut into 1/4 inch slices 1 Tablespoon mixed dried herbs (try basil, thyme and tarragon) 2 cloves garlic, smashed and chopped finely 3 sweet potatoes, long and thin, cut into 1/4 inch rounds or 1/2 inch pieces (4 cups total) 1/2 cup white wine 4 cups vegetable broth 1 cup water 1 cup milk 2 tablespoons organic cornstarch 6-8 ounces hot-smoked salmon, skinned and boned, broken into 1/2 inch pieces 2 green onions, white and green sliced into thin rounds DIRECTIONS In a large covered pot over medium-high heat, add oil and butter. Stir in onions, carrots and celery and sauté quickly until the onions’ edges begin to brown. Add herbs, garlic and sweet potatoes. Stir gently until potatoes are coated with herbs. Add wine, scrape the bottom of the pan, then add broth and water. Bring to a boil and cook five minutes uncovered. Lower heat, cover and simmer until potatoes and carrots are done. Stir cornstarch into milk until dissolved. Add to pot along with salmon and green onions. Stir well and simmer uncovered for 5 minutes. Serve hot. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
