Peppered pumpkin and potato ragout
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Chopped onion |
| 2 | 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 |
Directions
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.