This rich and delicious veggie stew paired together with nutty Amaranth is a terrific choice if you have a hankering for pasta, but would prefer to eat carbs that are as nutritious as they are delicious.
It’s really remarkable how much this dish reminds me of pasta, but it’s even better because you get the flavor of the saucy veggies full out in every bite. You’ve guessed it – I’m one of those people that likes a few pieces of pasta to a big bowl of delicious veggie and/ or meat filled sauce.
Another perk with this dish is versatility! The veggie stew portion of this dish can be had on its own, as a side dish to fish or meat, over greens, with another grain or a wholesome slice of bread (get the most wholesome bread in made in the US here: Grindstone Bakery.)
Cooking time: About 30 minutes
3 Tbsp duck fat (or Coconut/ Palm oils or butter)
1/2 cup red wine
1 cup water or broth (add more as needed)
1 Tbsp Apple Cider Vinegar
2 onions chopped
4 garlic cloves finely chopped
1-2 Tbsp Poblano pepper chopped (or other hot pepper in desired amount)
2 medium potatoes (use Blue Potatoes if you can get ‘em) chop these into small 1/2 inch cubes
1 large heirloom tomato chopped, with juice, skins, seeds is fine
3 smallish sweet potatoes – sliced about 1/4 inch or thinner (using a madoline will save you precious time!)
5 medium carrots thinly sliced (same as sweet potatoes)
Handful of string beans, chopped
3-4 leaves kale or chard, chopped
1/4 cup (or handful) parsley chopped or just leaves
Optional: Goat Cheese… we used an pesto herbed cheese that was just spectacular with this dish.
Set your Amaranth to cook. This can also be in advance, then just warm up your stored grains to use with a fresh batch of sauce. See the recipe for Amaranth here >
The grains and the sauce take about the same amount of time to make, so get the grains going and then push on with the sauce.
Using a 12″ stainless steel or cast iron pan, place it on medium heat and add 3 tablespoons of duck fat to the pan. Let it melt. Add your chopped onions and cook until they’re near translucent and soft, about five minutes. Next add the chopped garlic and poblano pepper, sauté for 30 seconds. Then add the water and red wine, along with the chopped potatoes. Let it bring to a boil. Cover the pan with a lid and let it simmer on medium heat. While the potatoes are cooking chop the rest of the ingredients and add as follows.
First slice and toss in the sweet potatoes. Next the carrots. Then the chopped tomato and juices. Check if the mixture needs more water. You’ll want the consistency to be saucy. Keep it simmering until the Blue potatoes are falling apart.
Towards the end of the cooking time, add the string beans. Once the heat is off, add the chopped kale and parsley. These will wilt nicely, but retain more nutrients this way.
Now mix this together with your warm Amaranth and top with fresh parsley and goat cheese if you please! I promise you’ll love this yummy dish.
As always, please store in glass or ceramic containers. I suggest cooking a big batch of Amaranth that’ll last you a few days and storing it separately as I did above. This way you can mix and match. Have the veggie sauce alone, as a side dish to fish or meat, over greens, with another grain or a wholesome slice of bread. You can have your Amaranth in a variety of other ways too – sweet or savory. In short, more bang for your cooking time!