California Farm Zucchini Potato Gochujang Stew

Name: California Farm Zucchini Potato Gochujang Stew
Total time: 1200 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 1 + Tbs gochujang paste; 4 cups water; 1 cup zucchini, 1/2” slices; 1 cup celeriac, 1/2” dices; 1 cup parsnip or daikon, 1/2” slices, quartered; 1 cup celery stalk, slices; 1/2 cup yellow potato, 1/2” dices; 1/2 cup red potato, 1/2” dices; 1 cup baby bella brown mushrooms; 1 cup winter carrot, 1/4” slices; Bunch fresh spinach; Bunch italian parsley; 1 garlic clove or shallot, minced; 1 green onion, chopped

Hobby Horseman @HobbyHorseman

California, United States

I love a spicy sauce that brings hearty vegetables together in a stew, and gochujang pepper sauce does just that with zucchini, yellow squash, red and yellow potatoes, celeriac, parsnip, carrot, celery, mushroom, scallion and garlic.

To find your gochujang spice comfort level, you ladle the vegetables on your plate with a slotted spoon, and add one tablespoon of broth. Taste. You can add a spoon of yoghurt, sour cream or coconut cream to the stew after a few bites if too pungent. Over time, your taste will develop, tolerate and demand more spice.

This stew smells wonderful in your kitchen. The dinner will also give you a wonderful feeling like you had a filling meal without being stuffed.

Hobby Horseman @HobbyHorseman

California, United States

This stew smells wonderful in your kitchen. The dinner will also give you a wonderful feeling like you had a filling meal without being stuffed.

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Ingredients

20 minutes

2 people, 4 dinners

1+ Tbs gochujang paste
4 cupswater
1 cupzucchini, 1/2” slices
1 cupceleriac, 1/2” dices
1 cupparsnip or daikon, 1/2” slices, quartered
1 cupcelery stalk, slices
1/2 cupyellow potato, 1/2” dices
1/2 cupred potato, 1/2” dices
1 cupbaby bella brown mushrooms
California Farm Drying Mushrooms in Air Fryer
1 cupwinter carrot, 1/4” slices
Bunchfresh spinach
Bunchitalian parsley
1garlic clove or shallot, minced
1green onion, chopped
Cost: Vegetables are farmfree or $3 at the farmers market. Gochujang pepper sauce 55 cents. Per dish 89 cents
Equipment: knife, dutch oven

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Steps

20 minutes

1

Bring 2 cups water to boil. Add 1 Tbs gochujang pepper sauce, taste, add more to your liking till broth is pungest, sharp, spicy and tasty. The vegetables will soften the broth. Add hardest vegetables first, potatoes, celeriac, celery and carrots, boil till soft, about ten minutes. Taste the biggest piece of hard vegetable.
2

Turn heat to low. Add soft vegetables, garlic cloves, zucchini, yellow squash, mushroom, shallot, spinach, parsley, simmer five more minutes. Taste the broth.
3

Sprinkle with green onion, simmer few more minutes till green onions are soft. Taste the broth. Add knife point of gochujang sauce or 1/4 cup boiling water till your broth is perfect. Serve vegetables with slotted spoon, ladle gochujang broth over with serving spoon. Taste. If too spicy, add Tbs sour cream or coconut cream or yoghurt. Enjoy.

Linked Recipes

California Farm Drying Mushrooms in Air Fryer

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on March 14, 2024 23:41

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.