American Pot-au-Feu

6 servings

This vegetarian stew is reminiscent of the french Pot-au-Feu.

• 6 cups Vegetable Broth, simmered with
     bouquet garni (see helpful hints below)
• 1/4 cup plain nonfat yogurt
• 1/4 cup 1% lowfat cottage cheese
• 3 Tablespoons Dijon mustard
• 1 Tablespoon fresh dill weed,
     or 1 tsp dried dill
• 1 Tablespoon sesame oil
• 1 pound extra firm tofu
• 8 medium to small red potatoes
• 4 turnips, medium, peeled and halved
• 4 parsnips, peeled and halved lengthwise
• 8 medium to small carrots
• 8 green onions, whole, white to
     light green parts only
• 1 Savoy cabbage, large head,
     cut into 6 wedges

Bring stock and bouquet garni to a simmer; cook slowly, partially covered, for 30 minutes.

Meanwhile, make sauce: in a blender combine yogurt and cottage cheese; blended until smooth. Stir in Dijon mustard and dill; set aside.

Remove broth from heat; remove bouquet garni. Return broth to heat and bring to simmer. Meanwhile, in a heavy skillet, heat sesame oil. Cut pressed tofu into 1/2-inch cubes; saute tofu until golden on all sides, about 4 minutes then set skillet w/tofu aside.

Add whole potatoes to simmering broth and cook, covered, 5 minutes. Add turnips and parsnips and cook, covered, 10 minutes. Peel and slice carrots lengthwise, add to broth and cook until just tender, about 10 minutes. Add tofu and green onions, cook 1 minutes.

Meanwhile, steam cabbage wedges separately, cut side down, 10-15 minutes, or until just barely tender. Serve vegetables and a little broth in wide soup bowls with mustard-dill sauce on the side.

HELPFUL HINTS:
To make Bouquet Garni: place 8 sprigs, 4 cloves, 1 bay leaf, 1 TBS fresh or 1 Tsp dried thyme, and 3 cloves garlic (cut in thirds) into a cheesecloth bag.

To press tofu: drain and wrap in paper or kitchen towel; place in colander in sink. Weigh down with 2 or 3 cans vegetables, a large bowl or other weight for at least 15 minutes.

Bon appetit!