Description
A comforting, nutritious and delicious lectin-light stew, perfect for phase 3 of the plant paradox program
Ingredients
- lard + extra virgin olive oil (to generously cover the pan)
- 7 medium yellow onions, chopped
- 1 big carrot, chopped
- 1 parsnip, chopped
- 1 small celery root/celeriac, chopped
- 2 lbs pork leg cut (ham) OR tenderloin, cut in bite-size pieces or a little bigger
- 6 garlic cloves, minced
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 coriander seeds powder
- 3 heaping teaspoons sweet Hungarian paprika
- Optional: if you want the stew to be spicy, add extra spicy paprika or cayenne (I didn’t use)
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- Optional: If you don’t have fresh spices you can add dry, or replace with Herbs de Provence mix, about 1 teaspoon
- about 2.5 cups of hot water
- 3–4 pressure cooked and cooled white potatoes, peeled and cut in big chunks
- 1 bunch fresh parsley, chopped
Instructions
- Add the fat to a heated big heavy pot like a cast iron, French or Dutch oven, with a lid.
- Add the chopped onions and sauté for about 10-15 minutes, on low heat, until the onions become translucent, fragrant and soft but remain white. Stir occasionally.
- Add the pork pieces to the pot and cook and stir often, for about 10 minutes. Add the spices: salt, pepper, garlic, coriander, paprika, fresh or dry herbs. Stir well so all the meat gets coated with the spices (the heat will remain on low or somewhere in between medium and the lowest setting). Nothing should stick to the pan, as paprika becomes bitter and loses its vibrant color if burnt. Add a few tablespoons of water, cover and simmer on low heat for about 10 minutes.
- Take the lid off and add the carrots, parsnip and celery. Add about 2 cups of hot water, stir well and cover with the lid. Let simmer on low heat for about 45 minutes. Open and stir occasionally and add more water if necessary (again, it should not stick to the pan).
- Add the already cooked potatoes, combine so everything gets coated with the sauce, cover and simmer for 10 more minutes.
- Add fresh parsley, taste and adjust for salt if necessary.
Notes
Please read the entire post and recipe before starting cooking.