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Winter Vegetable Stew


Winter Vegetable Stew Recipe

Ingredients:
  • 2/3 cup raz al hanout (see Notes)
  • ¼ cup raw cane sugar
  • 1 tablespoon kosher or coarse sea salt
  • Freshly ground pepper to taste
  • 2 tablespoons grapeseed or extra virgin olive oil
  • 1 to 2 cups cubed butternut squash or similar squash
  • ¼ cup diced onion
  • 4 cups Roasted Vegetable Stock
  • Salt and freshly ground pepper to taste
  • Raw cane sugar (optional)
  • One 4- to 6-pound sugar pumpkin
  • One 4-ounce rutabaga, peeled and cut into 1-inch cubes (about 1 cup)
  • 1 pound butternut or similar squash, peeled and cut into 1-inch cubes
  • One 4-ounce turnip, peeled and cut into 1-inch cubes (about 1 cup)
  • 8 ounces cipollini onions
  • 8 ounces red pearl onions
  • 2 tablespoons extra virgin olive oil
  • ¼ cup thinly sliced leeks
  • 3 cinnamon sticks, toasted (see Note)
  • ½ teaspoon freshly grated nutmeg
  • ½ jalapeno chili, seeded and finely minced
  • 3 to 4 large Yukon Gold potatoes, steamed until tender, peeled, and cut into 1-inch cubes
  • 2 large Peruvian blue potatoes or Yukon Gold potatoes, steamed until tender, peeled, and cut into 1-inch cubes
  • ½ cup coarsely minced fresh herbs, such as flat-leaf parsley, thyme, chives, and/or chervil
  • 8 thick slices Russian black or walnut-raisin bread, lightly toasted
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 490kcal (25%)
Total Fat 9g (14%)
Saturated Fat 2g (8%)
Cholesterol 0mg (0%)
Total Carbohydrate 98g
Dietary Fiber 9g
Sugars 19g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8169670975


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