FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Meatless & Vegetarian pg 3 >  Winter Vegetable Stew

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

WINTER VEGETABLE STEW

Serves 6.
Each serving is equal to three 5 A Day servings.

 

Ingredients

    • 1 cup onions, cut into ½-inch wedges
    • 1 sweet potato
    • 2 carrots
    • 1 lb banana or Hubbard squash
    • 1 cup parsnips
    • 2 cloves garlic
    • 1 red bell pepper
    • 2 cups low sodium, low-fat vegetable broth
    • 1 cup tomato, puréed
    • 2 Tbsp lime juice
    • 1/4 tsp cayenne
    • 1 (10 oz) package frozen peas
    • Salt and pepper
    • 1 bunch cilantro sprigs, rinsed, or thinly sliced green onions
     

Directions

Peel onions and cut into ½-inch-thick wedges.
Peel the sweet potato, carrots, squash, and parsnips; cut into ¾-inch pieces.
Peel and mince or press garlic.
Rinse bell pepper; stem, seed, and cut into ½-inch strips.

Cook onions, sweet potato, carrots, squash, parsnips, garlic, and 1 cup of broth in a covered pan for 10 minutes, stirring occasionally.
Add a few Tbsps of water if mixture begins sticking to pan.

Add 1 more cup of broth, along with the bell pepper, tomato sauce, lime juice, and cayenne to taste.
Return to a boil, and then reduce heat.
Simmer covered until vegetables are tender when pierced, about 12 to 15 minutes.
If stew sticks to pan or gets thicker than desired, add more broth as needed.

Add peas and stir occasionally until hot, about 2 minutes.
Add salt and pepper to taste.
Ladle into soup bowls, and garnish with cilantro or sliced green onions.
 

Nutritional analysis per serving:
Calories 160, Fat 1g, Calories From Fat 5%, Carbohydrates 33g, Protein 6 G, Cholesterol 0mg, Fiber 7g, Sodium 114mg.

 

CDC.gov - 5 a Day
 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages