Skip to main content

Chef Aloia, Student Whip Up Winter Stew on Ch. 4

Preparing Winter Vegetable Stew, on Good Things Utah

SLCC Culinary Arts student David Chen (l-r), host Reagan Leadbetter and Chef Franco Aloia

Staff at Ch. 4's Good Things Utah raved as the savory smells of stew filled the air in the studio for a segment with Salt Lake Community College Culinary Institute's Chef Franco Aloia and student David Chen. Aloia and host Reagan Leadbetter discussed the ingredients for a recipe called Winter Vegetable Stew while Chen demonstrated deft knife skills while slicing up the veggies. Below is the recipe and images from the appearance on Ch. 4, along with a few cooking tips. Click here for a link to the full segment on Good Things Utah.

Winter Vegetable Stew

YIELD: 12 Servings/3 Quarts
2 quarts           Vegetable broth
½ pound          Parsnip, oblique cut
½ pound          Rutabaga, medium dice
½ pound          Turnip, medium dice
½ pound          Carrot, oblique cut
1                      Butternut Squash, large dice
1                      Purple Cauliflower, ¾” florets
1 pound           Red Potatoes, large dice
½ pound          Yellow Onion, small dice
6 cloves          Garlic, minced
14 ounces       Tomatoes, whole, peeled canned
3 sprigs           Thyme
2                      Bay Leaves
1 Tablespoon  Paprika
8 ounces         Crème Fraiche
3 ounces         Vegetable Oil
½ ounce          Chives, chopped
                        Salt and Pepper, to taste


1.    Wash vegetables in fresh cold water and set aside to air dry.
2.    Peel carrots, parsnips and butternut squash. Reserve.
3.    Cut vegetables: butternut squash (large dice ¾”), red potatoes (large dice ¾”), rutabaga (medium dice ½”), turnip (medium dice ½”), carrot (oblique), parsnip (oblique), purple cauliflower (¾” florets), yellow onion (small dice ½”), garlic (mince), tomatoes (chop into small pieces) & chives (slice thin *set aside for garnish).
4.    In large (4 quart) stock pot over medium heat add oil and sauté onion until it is translucent then add garlic.
5.    Immediately add tomatoes and stir in remaining vegetables.
6.    Season with salt and pepper and add vegetable broth (room temperature) just until vegetables in pot are covered with liquid while remaining on medium heat.
7.    Stir in paprika, add aromatics (thyme and bay leaf) and cover with lid while remaining on medium heat.
8.    Cook until liquid in pot comes up to a gentle simmer.
9.    Skim foam after 10 minutes of gentle simmering.
10.  Continue to cook for another 30-40 minutes until vegetables are fork tender aka “al dente”.
11.  Pull out thyme sprigs and bay leaves then, taste stew and adjust seasoning if needed.
12.  Portion into bowl. Garnish with crème fraiche and chives.
13.  Serve steaming hot with sourdough baguette.

Tip #1: Knife skills and safety

While using a chef’s knife, with your cutting hand, grip the knife by choking up on the handle, keeping the thumb and index finger gripping the top of the blade. You will be using the weight of the knife, its sharpness and your arm strength to make your cuts. With your helping hand, curl your fingertips under, bunch them together and use your knuckles to grip the ingredient for the safest method. Make your cuts using a rocking motion that starts toward the tip of the blade and works backward, raising up each time to start a new cut. If you are chopping, know that there are several methods depending on the ingredient you’re preparing.
*For amputees or those with use of only one hand, look for specialized cutting boards that hold the items you’re cutting while gripping the knife with your remaining or viable hand.

Tip #2: Your goal: same-sized cuts

Whether it’s meat or a dense fruit or vegetable, you will want to try and make all of your cutting produce pieces that are the same size. It’s important because you need all of those cuts cooked evenly and thoroughly. If you’re off a little, that’s okay. But cutting up ingredients that are noticeably quite different can lead to undercooked or overcooked pieces.

Tip #3: Soup? Stew? What should I call it?

Soups are served hot or cold and can be clear or thick and can be based from bouillon (broth with ingredients) or consume, which contains only clarified broth. Other soups can contain a thickening agent, labeling them a puree, bisque, cream or veloutes. So, when it comes to stew, it is basically a soup, but with a lot less liquid or broth, and it tends to be an ingredient-intensive soup with a lot more chunks and bites. And if you want to throw chowder into the semantic mix, then know that it’s considered a stew that is thickened with cream or milk. Clear as cream, right?

Popular posts from this blog

College Planning for Students on Campuses this Fall

Students – we have greatly missed them in our classrooms and labs. We can’t wait to see them back on our campuses. But we want to see students return only with their health and safety as our highest priority.With that, our plan is to welcome students back in time for the start of this coming fall semester with in-person and, as always, a wide variety of online class offerings. We will continue to monitor guidelines issued by the state and the Utah System of Higher Education (USHE), and, if there are any changes to this plan, we will notify students immediately.USHE recently issued a press release with a COVID-19 update, which can be found here. For a full recap of USHE’s detailed plans, click here.USHE institutions, including SLCC, are currently working on what a return to campus will look and feel like this fall. Those details continue to evolve based on factors like “disease prevalence,” diagnostic testing supplies, contact tracing and the ability to provide “adequate” supplies of p…

Reopening SLCC

With most of Utah’s move to yellow status (low-risk) as it relates to the COVID-19 pandemic, many restrictions are being lifted across the state. As a result, SLCC is also making adjustments to its operations. Starting June 1, SLCC will officially move to yellow status, and throughout the month, the following changes will implemented:·All campus buildings will be open from 8 a.m. to 5 p.m. Monday through Friday from June 1 to July 31. Evening hours will resume July 31.·Employees whose job responsibilities cannot be done remotely will be prioritized in returning to work starting June 8.·Department directors are establishing plans to safely and reasonably begin bringing people back to the workplace for on-campus, face-to-face operations at all SLCC locations starting June 8. Check with your supervisor for details.·Reasonable precautions will be implemented to keep employees and students safe while at SLCC. This includes frequent cleaning and sanitation of shared surfaces and availabilit…

SLCC Announces Soft Reopening of Some Services

Salt Lake Community College officials are pleased to report the college will resume some services with limited hours of operation and some restrictions at three campuses, starting May 18.College officials ask that the hour of 10-11 a.m. be reserved for “high-risk” population (*see criteria below) during the COVID-19 pandemic. The hours of 11 a.m. to 5 p.m. are open to the general public. Everyone is asked to wear masks, if possible, and continue to observe the necessity for social distancing.Taylorsville Redwood Campus·Cashiering·Bookstore·Admissions/Admissions Hub·Academic Advising·Financial Aid·Office of Registrar & Academic RecordsSouth City and Jordan campuses·Information Desk*The Centers for Disease Control and Prevention defines “high risk” as:·People 65 years and older·People who live in a nursing home or long-term care facility·People with underlying medical conditions that include:1.Chronic lung disease or moderate to severe asthma2.Serious heart conditions3.Immunocomprom…