Top | The Jew and the Carrot
Cholent (Slow-Cooked Stew)
(recipe, Leah Koenig)
- 2 Tbsp. olive oil
- 1 large onion, cut into medium dice
- 3 to 4 garlic cloves, minced
- ½ tsp. tarragon
- 1 tsp. caraway seeds
- 1 tsp. salt
- Black pepper to taste
- ½ cup vegetable broth
- 2 bay leaves
- 1 cup peeled and sliced carrots (about ½-inch thick)
- 2 medium potatoes, peeled and cut into ¾-inch chunks
- 2 medium sweet potatoes, peeled and cut into ¾-inch chunks
- 1 (15-ounce) can vegetarian baked beans, including juice
- 3 cups water
- 1 cup dark beer, such as porter or stout
- ½ cup seitan chunks
- ½ cup bulgur
- 1 cup green peas (if you use canned, drain them well; if frozen, thaw and drain)
- The evening before you plan to eat the dish, preheat a large soup pot over medium heat. Sauté the onions in the oil until translucent, 5 to 7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Sauté until the garlic is fragrant, about a minute more.
- Deglaze the pot with the vegetable broth. Pour the deglazed mixture into a large crockpot and add the bay leaves, carrots, potatoes, sweet potatoes, baked beans, water, beer, seitan, bulgur, and peas.
- Set the crockpot on “low” and let it cook away until lunch the next day.