Peppered pumpkin and potato ragout

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
½ cup Chopped onion
2 \N Cloves garlic; minced
2 cups Cubed fresh pumpkin
1 cup Cubed potato; unpeeled
½ teaspoon Salt
1 teaspoon Freshly ground black pepper
½ teaspoon Crushed red pepper flakes or to taste
½ teaspoon Freshly ground white pepper
3 cups Vegetable stock or canned broth
1 cup Fresh or frozen peas; thawed

4 SERVINGS VEGAN

Packed with immune-enhancing vitamins to help speed recovery from colds and flu, this colorful and savory stew is laced with lots of fiery pepper.

Serve with steamed greens and whole-grain rolls.

In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.

Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil. Stir in stock and bring to a boil.

Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes. Add peas and cook just until peas are tender, about 5 minutes.

Serve hot.

PER SERVING: 156 CAL.:6G PROT.; 4G TOTAL FAT (1 G SAT. FAT); 27G CARB.; 0 CHOL.; 1,080MG SOD.; 5G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 44 Converted by MM_Buster v2.0l.

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