Public schools don’t provide lunch here in Switzerland, as I’ve mentioned before. Kids either go home for lunch or to a grandparents house, for example, or they participate in an offsite parascolaire program. These programs in our Swiss city pick up kids from school at 11:40 AM, feed them and then bring them back to school by 1:45 PM.
Since I’m still working as a mère au foyer (i.e., stay-at-home mom), my son comes home for lunch. With a fixed amount of time to get him fed and returned to school, I find myself needing to do some meal prep in advance. This way, our time together isn’t too rushed (i.e., I keep my cool and don’t yell as much!), and he’s not late getting back to class.
This week, I wanted to share a very Swiss recipe from the canton of Schwyz that I’ve adapted to be dairy-free: Benediktinereintopf Kloster Einsiedeln (Benedictine Stew from Einsiedeln Abbey). It’s a hearty Swiss-style meal that can be made relatively quickly, with a little chopping done beforehand. So far, I’ve served it with mashed potatoes (which most of us prefer) and elbow macaroni (which my son with food allergies prefers). Surprisingly, it’s a dairy-free cheese that makes this dish work!
Our family visited the Einsiedeln Abbey this summer, where the Benedictine Stew apparently originated, but the torrents of rain prevented us from having a leisurely visit. We still enjoyed our time there, but I would love to return someday during the holiday season for the town’s famed Christmas market, as the Abbey makes a dramatic backdrop to the festive stalls of craft makers and food vendors.
The current Monastery and Abbey Church in Einsiedeln were constructed in the 18th century, but religious pilgrims have been visiting this site for over a thousand years. The courtyard include stables for the historic Einsiedeln breed of horses. The boys would have loved seeing them, but it was raining so hard that day, none of us wanted to venture out across the courtyard!
Back home after our trip, I came across the Benedictine Stew recipe in my Betty Bossi cookbook. Other than it being from the Einsiedeln Abbey, I haven’t learned much else about this Swiss dish. Although, I saw the Jewish Museum Berlin has a recipe online for a cheese soup served at the Abbey on “minor fasting days,” with leeks as a suggested addition. If you know anything else about the Benedictine Stew, please let me know!
The Betty Bossi recipe calls for a soft cheese with herbs, like Boursin. Instead, I substituted a dairy-free alternative: CreamyRisella, a soft Italian cheese made from brown rice. For the herbs, I just added some fresh tarragon. If you can use real cheese in this recipe, you should! However, if you’re like us and need to avoid milk-based products because of an allergy, CreamyRisella is a very good alternative.
Recipe adapted from Betty Bossi’s “The Swiss Cookbook” (Zurich, 2010).
400 grams ground beef
1-2 tablespoons dairy-free margarine
400 grams leeks, cuts into thin strips lengthwise (or into rounds—it’s easier and tastes the same!)
3 small onions, finely chopped
500 ml vegetable broth
200 grams CreamyRisella (or another very soft dairy-free cheese)
1 tablespoons finely chopped fresh tarragon
1. Brown the ground beef in a large pan. Remove the beef and set aside. Drain the fat from the pan.
2. Add 1-2 tablespoons of dairy-free margarine to the same pan, and sweat the leeks and onions slowly for about 5-10 minutes over medium heat.
3. Pour the vegetable broth over the leeks and return the ground beef to the pan. Bring to a boil, and then reduce the heat. Cover and simmer for about 15 minutes.
4. Stir in the CreamyRisella (or other cheese substitute) and tarragon, over medium heat, until both are fully incorporated and the dish is heated throughout. Serve immediately over your choice of an accompaniment: allergy-friendly boiled or mashed potatoes or elbow macaroni.
The Swiss holiday, Jeûne Fédéral, is this weekend, so I’ll be making a Tarte aux Pruneaux to celebrate. Bon week-end, everyone!