Vegetable run down

Yield: 1 Servings

Measure Ingredient
1 tablespoon Vegetable oil
2 cups Chopped onion
2 \N Cloves garlic, minced
4 cups Chopped, peeled chayote (about 1 pound)
3 cups Cubed, peeled butternut squash ( 1/2 inch pieces)
1 cup Cubed carrot
4 cups Vegetable Stock
⅓ cup Fresh lime juice
1 tablespoon Minced, fresh thyme
1 tablespoon Grated, peeled gingerroot
¼ teaspoon Salt
¼ teaspoon Pepper
1 \N Fresh Scotch bonnet or habanero pepper -or-
2 \N Serrano chilies, halved and seeded
3 cups Halved fresh mushrooms
11 \N Fresh thyme sprigs
5 cups Water
4 cups Coarsely chopped chayote (about 1 pound)
1½ cup Sliced celery
1¼ cup Coarsely chopped onion
3 tablespoons Shredded coconut
10 \N Black peppercorns
10 \N Whole allspice
8 \N Cloves garlic, halved
1 \N Bay leaf


Another from the 9/94 Cooking Light Jamaican feature.

Heat vegetable oil in a DUTCH OVEN :) aver medium high heat. Add onion and garlic; saute' 5 minutes. Add Vegetable Stock and next five ingredients; bring to a boil. Reduce heat, cover, simmer for 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size 1 cup) Calories 81; Fat 2.3g; Protein 2⅘ g; Carb. 14.5g; Fiber 2.2g.

Vegetable Stock: Remove leaves from thyme sprigs, set the leaves aside for Vegetable Run Down. Combine thyme stems and the remaining ingredients in a large DUTCH OVEN, and bring to a boil. Reduce heat, and simmer, uncovered, over medium low heat 30 minutes. Strain the stock through a sieve into a large bowl; discard the solids. Yield:4 cups Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:10:00 PST From: Brenda Pittsley <brendap@...>

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