Re:Vegetable Stew

[Guest guest]

Dans un e-mail daté du 30/08/2008 21:02:49 W. Europe Daylight Time,

starfishgirl529 a écrit :

 

 

 

 

I would love to know if anyone has a recipe for vegetable stew that they

really realy like...with or without a meat substitute, and respectably low in

sodium.

 

 

 

 

 

 

 

Jan,

I nearly missed your query as you didn't change the subject line. I

regularly make stew on a saturday night in the winter. A great bowl of it with

dumplings really hits the spot. I don't measure amounts of veg. I come from the

'chuck it in' school of cookery for things like casseroles and stews.

 

Large onion sliced

Several large carrots cut into chunky pieces

Parsnip cut into chunky pieces

Swede cut into chunky pieces

Turnip cut into chunky pieces

Several small whole onions if available (1 or 2 per person according to

taste)

1 tin of tomatoes

1 tin of baked beans in tomato sauce

1 tin of marrowfat peas (these are the large floury peas)

1 tin of pease pudding if available

2 vegetable stock cubes

Marmite or similar dark veg spread for colour (you can leave this out if you

need to keep the salt low)

2 - 3 cans of water

 

Gently fry the onion in a little oil. If you want to use meat substitute add

it now and gently fry with the onions. Add the other cut veg and cook for 5

mins stirring well. Then add the tinned goods except for the pease puuding -

save this for later. Add the stock cubes, marmite and 2 cans of water. Bring

up to the boil and then turn heat down, cover and simmer for a long time

stirring occasionally. I like to leave it for at least 2 hours or so. If

required add another can of water during the cooking. About 30 - 45 minutes

before

the end of cooking add the pease pudding in small chunks. Stir in well. This

will act as a thickening agent and adds a wonderful flavour. If no pease

pudding is available just use your usual thickening agent if required.

 

I serve it in a really big bowl (actually intended for serving veg) with

mashed potatoe and/or dumplings. It is also great reheated the next day for

lunch as a thick soup with bread if there is any left over.

 

Hope that you enjoy this Jan.

Regards,

Chris