White beans and lentils simmer away in the stockpot while carrots, onions, shallots, celery, and parsnips roast to a deep brown, everything merging with tomatoes, garlic, and shoyu into a robust vegetable stock.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Preheat oven to 400-425°F.
In large stockpot, combine white beans, lentils, and ten quarts water. Bring to , covered, skimming foam as needed. Reduce heat to and continue to cook partially covered.
Mix carrots, onions, shallots, celery, and parsnips with oil. on large oiled sheet, stirring occasionally, until browned and aromatic. Add tomatoes and garlic to vegetables in oven near end of time. Add vegetables to bean stockpot.
Deglaze sheet with white wine. Add deglaze liquid, walnuts, bouquet garni, and shoyu to bean stockpot. , partially covered, for 60-90 minutes . Strain immediately.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
