Summer, Diary 4, 2016

Tawny Scrawny Carrot Stew.

Doesn’t that sound divine?

My kids love the book The Tawny Scrawny Lion by Kathryn Jackson. Incidentally, I do too… the copy we have is mine from when I was a little girl. We read it at least twice a week at bedtime, and lately James has been talking about having bowls of carrot stew and heaping his bowl with berries, and soon enough Roman and Rose started relishing the idea too.

So last week I made Tawny Scrawny Carrot Stew.

I looked up several recipes for cream of carrot soup, and then modified slightly to match the stew the rabbits make Tawny Scrawny in the book. The description was a carrot stew, with fish and herbs and mushrooms.

Oh my gosh… it was so good! I wasn’t sure at first, as it’s not a combination one often sees, but it was delicious and easy and I would make it again in a heartbeat.

My kids ate it for supper, grinning from ear to ear, and then we heaped our bowls afterward with fresh raspberries, blackberries, and blueberries. A perfect finish to this dish.

I LOVE to cook from a good book. Redwall, Narnia, Lord of the Rings, Little House, Boxcar Children, The Tawny Scrawny Lion, Miss Suzy… gosh, there’s so many wonderful books out there that just make me want to eat! 🙂

(Not the best picture. Sorry. I took it with my phone, after my growing hoard had all but consumed the pot.)

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Tawny Scrawny Carrot Stew

Ingredients
• 6 cups Carrots, chopped
• 6 cups Liquid (all water, or a mix of water and vegetable broth)

• 15 oz White Fish (I used Cod)

• 2 T Butter
• 2 cans Mushrooms (4 oz each), drained

• 1/2 tsp Thyme, dry
• 2 tsp Garlic, chopped • 2 T Butter
• s/p to taste

Directions
Put the carrots and liquid in a pot and boil, uncovered, till carrots are soft (about 15-20 minutes). Scoop out into a bowl, leaving liquid in the pot. Add the white fish to the pot, another 2 cups of water, and simmer till cooked (about 10 minutes), till opaque and flaking. Pull fish out, and add the carrots back in. Add the thyme and garlic. Use an immersion blender, or a regular blender, and puree the carrots and liquid.

In a small pan, sauté the mushrooms in the 2 T of butter.

To the creamy carrot soup, add the fish, the mushrooms (and mushroom/butter drippings), and another 2 T of butter. Mix to break the fish up. Salt and pepper to taste. Serve.

Enjoy.

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