Alrighty, here’s the runner up from my Twitter poll, one of the most memorable dishes in that galaxy far, far away. Straight from the swamps of Dagobah, here’s the stew that made Luke Skywalker make this face:
BUT! Before you start to doubt too much, here’s something to keep in mind: Luke has spent almost his entire life on Tatooine, a desert planet that’s just about the opposite of humid, marshy Dagobah. The flavor profiles would likely be entirely different from one cuisine to the next, so while the stew might be wholly nourishing, the flavors would be new and strange.
This was a fun recipe to put together conceptually. I opted for ingredients that could feasibly be found in murky, swampy areas: mushrooms, roots, bark, and large leafy greens. A favorite recipe of Jedi Master Yoda, and if you give it a chance, you might just wind up liking it too. And, because it’s quick to make, it is ideal for dinner guests who drop in unexpectedly.
Update: I’ve added this recipe to the lineup for Fictional Foodies’ May Star Wars lineup. Check out the other cool recipes folks have submitted here.
Rootleaf Stew Recipe
Makes 4 servings
Prep: 5 minutes Cooking: 20 minutes
Location: Dagobah, Outer Rim Territories
Ingredients
- 8 oz mushrooms, sliced
- 2 Tbs. cooking oil
- 1 Tbs. garlic, finely minced
- 1 Tbs. freshly grated ginger root
- 1/2 tsp. each ground cumin, turmeric, cinnamon
- 2 cups chopped roots, such as potato, carrot, parsnip, etc.
- 2 cups vegetable broth
- several handfuls collard greens, torn small
Heat half the oil in a saucepan over medium heat and cook the mushrooms for several minutes, until they have released their juices. Move the mushrooms to a bowl and set aside.
Add the rest of the oil, followed by the ginger and ground spices, stirring for about 30 seconds until they are fragrant. Pour in the vegetable broth, followed by the root vegetables. Add water to just cover the roots, and simmer until they are soft, around 10-15 minutes, depending on their size. Add the mushrooms back in, followed by the collard greens. Cook for another minute or two, then scoop into serving bowls.
