White bean and celeriac stew with meyer lemon
Ragout and stew
Usually stews are gray and mushy, but this is nice and bright and all of the vegetables retain their shape. The reason it's not a pile of mush is that everything is cooked in "layers", which helps control the result of each component. Meyer lemon is a hybrid of lemon and mandarin orange, so it is much milder and sweeter than regular lemon. If you can't get your hands on Meyer lemon, then use regular lemon, but only use about half the amount so that the lemon flavor doesn't overpower the entire dish. <br /> <br />I was introduced to celeriac (celery root) recently through culinary school and this is my first time cooking with it. It's a less caloric/starchy substitute for potato and is more flavorful, as it offers a hint of celery. <br /> <br />Remember to save the bean cooking liquid! It is very flavorful and the starches released by the beans lend the stew the body that vegetable or chicken broth won't be able to offer.
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