Continuing with vegetarian recipes we like, this one is along the lines of an Irish stew, but with its own unique flavor and a delicious gravy base.

VEGETABLE STEW WITH ROUX

2 to 3 leeks
2 cloves garlic
2 tablespoons olive oil
2 potatoes
4 carrots
1/4 cup chopped fresh parsley
8 ounces soybeans
32 ounces vegetable broth
1 teaspoon thyme leaves
1 teaspoon rubbed sage
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
2 tablespoons butter
2 tablespoons flour

Cut off the bottom quarter inch of the leeks, and cut again where the outer leaves start to get dark green and thick. This should leave you with two to three inches of white and pale green leek. Slice in half lengthwise, separate the leaves and wash thoroughly, then slice into thin strips, as above. Mince the garlic.

Peel and dice the potatoes, peel and slice the carrots, chopping large slices into bite-size pieces if necessary. Chop the parsley.

For the soybeans you can use packaged Edamame, as above, or if you can’t find that, look for frozen ones.

In a large pot saute the leeks and garlic in the olive oil over medium heat for a few minutes, until softened. Add remaining ingredients (except butter and flour) and bring to a boil, then lower heat to medium-low and cover. Simmer until vegetables are cooked.

Meanwhile, make the Roux: melt butter in a small pan over medium heat. Add flour and stir constantly until flour just begins to brown. Remove from heat. Finished roux should be light brown, as above. When stew vegetables are cooked, add roux to the pot and stir. Allow stew to come to a boil again briefly, to make sure flour expands fully to form a gravy. Adjust seasonings and serve. We usually have it with a salad and a piece of whole-grain bread.

Makes about four servings.