Root Vegetable Stew In Six Steps

STEP I: Assemble Ingredients

This is a "found" stew made with things in my pantry and fridge.  Most are shown here.

~ Pancetta
~ Onion
~ Carrot
~ Potato
~ Turnip
~ Celery
~ Oregano
~ Black Pepper
~ Salt
~ Cinnamon
~ Chicken Broth
~ Pappardello Pasta
~ a pre made Alfredo Sauce (Giant Brand)

 STEP II: Establish the Base

In an ample skillet, start with the frying of Pancetta to create a fat-base and cook until lightly browned on a mid-high temp (6.5-7.5).

You are frying the fat out without any other liquid, otherwise it will not render.

Once this process has created a liquid base of fat, add the onion (well-diced), along with oregano and black pepper.

Reduce the temp and monitor as it continues to cook.  As necessary, add some chicken broth to keep the mixture cooking in a moist environment.

STEP III: Add the Root Veggies!

I had three root veggies on hand: Carrots, Golden Yukon Potatoes, and Turnips.  I cut them each into different sizes, but all bite-sized.

Place them into the skillet on top of the base, then stir them up to mix the flavors and coat the root veggies in the fat "oils" from the base.  Simmer covered for 30 minutes, and add some more chicken broth to keep the moisture up.

STEP IV: Add the Greens

In this case, it's just Celery.  Although, I had thought about including a bag of frozen Peas, too.

Once added cover again and cook for another 20 minutes or so.  You can also add some more oregano and black pepper if you like at this point.


STEP V: The Cream Sauce

At this point, I added in the Alfredo Sauce along with some cinnamon and stirred the whole mix up again and allowed to continue cook on low until it came back to a boil.  About 10 minutes.

STEP VI: The Eating!

On a bed of Pappardello pasta, arrange a generous sampling of the stew.  It's so delicious!