St. Joseph's Vegetables

[Guest guest]

I watched Paul Prudhomme make this on TV the other day. It sure sounds &

looks good, but seems to be rather time consuming to make with that long

list of ingredients.

 

 

* Exported from MasterCook *

 

St. Joseph’s Vegetables

 

Recipe By :Paul Prudhomme " Chef Paul Prudhomme’s Louisiana Tastes "

 

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Seasoning Mix:

2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Meat

Magic®

1 1/4 teaspoon ground cardamom

3/4 teaspoon dry mustard

1/4 teaspoon ground allspice

-----

4 tablespoons unsalted butter -- in all

2 tablespoons olive oil

1 1/2 cups onion -- cut into 1/2-inch

pieces

1 cup red bell peppers -- cut into 1/2-inch

pieces

1 cup yellow bell peppers -- cut into 1/2-inch

pieces

1 cup green bell pepper -- cut into 1/2-inch

pieces

2 large parsnips -- peeled and cut into

1/2-inch pieces

1 medium butternut squash -- cut into 1/2-inch

pieces

5 stalks celery -- cut into 1/2-inch

pieces

1 fresh fennel bulb -- cut into 1/2-inch

pieces

1 tablespoon minced fresh garlic

1 can tomato sauce -- (15-ounce)

1 cup vegetable stock

1 tablespoon lightly packed dark brown sugar

 

Combine the seasoning mix ingredients in a small bowl.

 

Melt 2 tablespoons of the butter with the olive oil in a 14-inch skillet or

5 quart pot, preferably nonstick, over high heat. As soon as the butter

begins to sizzle, add all the vegetables, seasoning mix, and garlic. Stir

well, then cover and cook, uncovered to stir and scrape the bottom of the

pan frequently, for 4 minutes. You will see that the vegetables color is a

little brighter and their texture is somewhat more tender, and the

fragrance is crisp and earthy. Continue to cook, still uncovering to stir

and scrape, until the vegetables begin to brown, about 4 minutes linger.

Now the fennel will be wilted, transparent and tender, and the bottom of

the pan will be dry. At this point the vegetables are partially cooked, but

still retain some of their crunch. Add the tomato sauce, stir, re-cover and

cook, uncovering every 2 or 3 minutes to stir, scrape and check to be sure

the mixture is not going to scorch. Do this just until the vegetables are

pasty and thickly coated with sauce, and the liquid has evaporated, about 7

to 8 minutes. If you feel that there might be a risk of over-browning, then

lower the heat slightly. Add the stock, brown sugar,

and the remaining 2 tablespoons butter. Stir very well and cook just until

the butter is thoroughly melted into the sauce and the vegetables are

tender, except for the celery which should still have a little crunch,

about 2 to 3 minutes. Serve over hot pasta.

 

Source:

" http://www.foodtv.com "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2245 Calories (kcal); 82g Total Fat; (30% calories from fat);

41g Protein; 383g Carbohydrate; 127mg Cholesterol; 3419mg Sodium

Food Exchanges: 19 Grain(Starch); 0 Lean Meat; 13 Vegetable; 0 Fruit; 15

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0