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 | Trivia_Quizzes | Food_Poems | Free_Magazines | Food Festival_&_Events
FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
CULINARY SCHOOLS and
COOKING CLASSES
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
EatingWell Serves Two by Jim Romanoff
Modest, sweet parsnips shine in this autumnal stew. Try pairing it with sandwiches of toasted sharp Cheddar on country wheat and a robust dark beer for a warming fall supper.
Makes 2 Servings, 2 Cups Each.
Total: 35 minutes
Ingredients
• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 2 parsnips, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 1 Granny Smith apple, peeled and finely chopped
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 14-ounce can reduced-sodium chicken broth
• 1 cup water
• 1 teaspoon cider vinegar
• 8 ounces chicken tenders, cut into bite-size chunks
Directions
1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion, parsnips, carrot, apple, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, about 8 minutes. Add broth and water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are very tender, about 10 minutes.
2. Transfer the soup to a blender; add vinegar, cover and pulse until it forms a chunky puree. (Use caution when pureeing hot liquids)
3. Clean the pot, return it to medium-high heat and add the remaining 1 teaspoon oil. Add chicken and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Pour the soup back into the pan. Cook, scraping up any browned bits from the bottom of the pan, until heated through, about 1 minute.
To Make Ahead: Cover and refrigerate up to 3 days or freeze up to 3 months.
Per Serving: 321 calories; 8 g fat (1 g sat, 6 g mono); 70 mg cholesterol; 34 g carbohydrate; 31 g protein; 7 g fiber; 472 mg sodium; 619 mg potassium.
Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (35% dv), Folate (19% dv), Potassium (18% dv).
High Fiber
RELATED RECIPES
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: james@foodreference.com
All contents are copyright © 1990 - 2024 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.