Harvest Pork and Yam Stew
- Yield 8 servings
This is a perfect autumn evening dinner to serve on Holloween night.
- 1/4 cup olive oil
- 1 large onion, diced
- 4 -- ribs celery, sliced
- 2 -- carrots, peeled and sliced
- 1 tablespoon minced garlic
- 2 pounds boneless lean pork loin, cut into 1-inch cubes
- 1/2 cup flour
- 4 cups beef or chicken broth
- 4 cups (approximately 2 pounds) peeled yams, cut into 1-inch cubes
- 2 -- parsnips, peeled and sliced thin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dried sage or 1/4 cup chopped fresh sage leaves
- 2 cups frozen peas, thawed
- 1 -- 10-inch round pumpkin, carved out for soup "tureen", optional
- 1/4 cup chopped fresh parsley
- In a large stockpot, heat olive oil. Add onion, celery and carrots and saute until soft, about 5 minutes. Add garlic and cubed pork and saute until pork is browned on all sides. Add flour, stir well to coat meat and cook another minute on medium heat. Add broth, yams, parsnips, salt, pepper and sage. Stir. Cover; simmer on low heat for 30 minutes, stirring occasionally to prevent the stew from sticking to bottom of pot. Taste for seasoning; add peas and cook another 2 minutes. Serve in carved-out 10-inch diameter pumpkin with chopped parsley on top.
- Can be made earlier in the day up to the point of adding the peas, which should be added after reheating and just before serving.
Recipe reprinted with permission from Marguerite Marceau Henderson’s Savor the Memories (2002).