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Recipe: Vegetable Run Down
Similar Categories: Vegetable, Run, Down
Serving Size : 10
1 tablespoon vegetable oil
2 cups chopped onion
2 cloves garlic -- minced
4 cups chayote -- peeled, chopped (1 pound)
3 cups butternut squash -- peeled, cubed, 1/2-inch (1 pound)
1 cup carrots -- cubed
4 cups Vegetable Stock -- (see recipe)
1/3 cup fresh lime juice
1 tablespoon minced fresh thyme
1 tablespoon ginger root -- peeled, and grated
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 serrano chiles -- halved, and seeded
OR
1 habanero pepper
OR
1 fresh Scotch bonnet
3 cups fresh mushrooms -- halved
VEGETABLE STOCK:
11 fresh thyme sprigs
5 cups water
4 cups coarsely chopped chayote -- (1 pound)
1 1/2 cups sliced celery
1 1/4 cups coarsely chopped onion
3 tablespoons shredded coconut
10 black peppercorns
10 whole allspice
8 cloves garlic -- halved
1 bay leaf
Heat vegetable oil in a Dutch oven over medium-high heat. Add onion and
garlic; sauté 5 minutes. Add chayote and next 2 ingredients; sauté 5
minutes. Add Vegetable Stock and next 5 ingredients; bring to a boil.
Reduce heat, cover, and simmer 20 minutes. Add Scotch bonnet pepper; cover
and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard
Scotch bonnet.
VEGETABLE STOCK:
Remove leaves from thyme sprigs; set the leaves aside for Vegetable Run
Down. Combine thyme stems and remaining ingredients in a large Dutch oven,
and bring to a boil. Reduce heat, and simmer, uncovered, over medium-low
heat 30 minutes. Strain stock through a sieve into a large bowl; discard
the solids.
Per Serving (excluding unknown items): 116 Calories; 3g Fat (18.4%
calories from fat); 3g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable;
0 Fruit; 1/2 Fat.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Vegetable, Run, Down
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