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 |
VEGETABLE STOCK
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@...>