There was about 1/2 cup of ale left over from the bottle my son-in-law gave me and I decided to use it in a stew. And, there was this new vegetable just begging to become a part of my repertoire, the Jicama, a South American legume that grows on vines up to 20 feet! They have a nice smooth texture, but little taste, which means they'll fit in to lots of recipes. The end result was great and the Jicama kept its crunch, adding a wonderful texture to the stew. This is a two-part preparation recipe, but the end result is so worth it that I hope you'll give it a try.
|Chopped veggies, in order of addition, right to left, because my|
stove is to the right of my island. (Not shown, spices, herbs, or
Ingredients: 1.35# lean pork loin, 3/4 tsp.ground coriander, 1 tsp ground cumin, 1/4 tsp ground cinnamon, 1/4 tsp anise, 2 Tbsps parsley, 1 Tbsp AP flour, 1 Tbsp olive oil, 1/2 cup chicken stock, 1/2 cup dark ale, 10 ozs chick peas, plus following chopped vegetables: 2 chili peppers, 1 cup small cubed Jicama, 1 large onion, 3 cloves elephant garlic (or 5-6 regular cloves), 2 large carrots, 2 large tomatoes, 2 celery sticks (sliced) .
Remove cover and add chick peas and 1/2 the parsley. Cover and return to oven for an additional ten minutes.