WINTER VEGETABLE Stew

Course : Vegetables
Serves: 8 (12 cups)
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Ingredients:

3 tablespoons olive oil
1 1/2 tablespoons curry powder
2 cups chopped leek -- white part only (about 6)
6 medium carrots -- medium, cut into 1 inch pieces
4 stalks celery -- medium, cut into 1 inch pieces
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 piece bay leaf
28 ounces can of fat-free chicken broth -- or vegetable broth
1 cup water
2 1/2 cups cauliflower florets
1 1/2 cups frozen petite peas
 

Preparation / Directions:

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.

 

Nutritional Information:

1517 Calories (kcal); 45g Total Fat; (23% calories from fat); 50g Protein; 269g Carbohydrate; 0mg Cholesterol; 3680mg Sodium


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