Winter Vegetable Stew
8 servings (12 cups)
- 3 Tablespoons olive oil
- 1 1/2 Tablespoons curry powder
- 2 cups (about 6) chopped leek,
white part only
- 6 carrots, medium, cut into 1-inch pieces
- 4 stalks celery, medium, cut into
- 1 1/4 pounds potatoes, (about 4)
cut into 1-inch pieces
- 10 ounces turnips, (about 3 medium)
peeled and cut into 1-inch pieces
- 1 1/2 pounds butternut squash, peeled
and cut into 1-inch pieces
- 1 1/2 teaspoons savory, or 1/2 tsp thyme
- 1 teaspoon salt
- 1 bay leaf
- 2 14 oz. cans non-fat chicken broth
or vegetable broth
- 1 cup water
- 2 1/2 cups cauliflower florets
- 1 1/2 cups frozen petite peas
Heat the oil in a large Dutch oven over medium-high heat. Add the curry powder and cook, stirring, 1 minute. Add the leeks, carrots and celery. Cook, stirring frequently, until the vegetables begin to brown, 10 minutes. Add the potatoes and turnips, cook, stirring occasionally, 5 minutes more. Add the squash, savory, salt and bay leaf and cook 5 minutes.
Stir in the chicken broth and water into the vegetable mixture. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Remove the bay leaf.
Add the cauliflower and peas and simmer until all the vegetables are tender, 15-20 minutes.
About leeks: Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor). Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.
Nutrition Facts (7 PP)
Amount Per Serving:
Calories 273 - Calories from Fat 57
Percent Total Calories From: Fat 21%, Protein 12%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 553mg, Total Carbohydrate 46g, Dietary Fiber 4g, Protein 8g, Vitamin A 22137 units, Vitamin C 73 units, Calcium 0 units, Iron 4 units