Harvest Pork and Yam Stew
- Yield: 8 servings
- 1/4cup olive oil
- 1large onion, diced
- 4-- ribs celery, sliced
- 2-- carrots, peeled and sliced
- 1tablespoon minced garlic
- 2pounds boneless lean pork loin, cut into 1-inch cubes
- 1/2cup flour
- 4cups beef or chicken broth
- 4cups (approximately 2 pounds) peeled yams, cut into 1-inch cubes
- 2-- parsnips, peeled and sliced thin
- 1teaspoon salt
- 1/2teaspoon ground black pepper
- 1tablespoon dried sage or 1/4 cup chopped fresh sage leaves
- 2cups frozen peas, thawed
- 1-- 10-inch round pumpkin, carved out for soup "tureen", optional
- 1/4cup 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).