Cherokee Kanuchi Stew with Root Vegetables Use hickory nuts if possible, as they provide the most authentic flavor. A mixture of hazelnuts and pecans is a good substitute. 1 cup pecans 1 cup hazelnuts 2 quarts water 2 cups chopped onion 1 lb. carrots, cut into 1 -inch pieces 8 oz. sunchokes (see glossary), scrubbed and sliced into 1/2-inch pieces 1 lb. sweet potatoes, peeled and cut into 1-inch cubes 1 cup canned hominy 2 cups frozen corn 2 cups fresh green beans, cut into 1 -inch pieces Salt and pepper to taste Preheat oven to 350 degrees. Place pecans and hazelnuts on separate cookie sheets; bake 7 minutes. Remove as much skin as possible from hazelnuts by rubbing with a terry cloth towel. Place immediately in food processor or blender; grind to a paste. Add pecans; continue grinding. Boil water. Add nuts, onions and carrots; simmer 30 minutes. Nut paste will rise to surface; stir down occasionally. Add sunchokes, sweet potatoes, hominy and corn; simmer 30 minutes. Add green beans; simmer 15 minutes. Add salt and pepper. You can make this up to 2 days ahead. Serve with cornbread. Makes 8 servings.
Posted on: Mon, 30 Sep 2013 22:54:41 +0000
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