Peppered Pumpkin and Potato Ragout

[Guest guest]

Peppered Pumpkin and Potato Ragout

4 Servings

 

Packed with immune-enhancing vitamins to help speed

recovery from colds and flu, this colorful and savory

stew is laced with lots of fiery pepper. Serve with

steamed greens and whole-grain rolls.

 

1 Tbs. olive oil

1/2 cup chopped onion

2 cloves garlic, minced

2 cups cubed fresh pumpkin

1 cup cubed potato, unpeeled

1/2 tsp. salt

1 tsp. freshly ground black pepper

1/2 tsp. crushed red pepper flakes or to taste

1/2 tsp. ground white pepper

3 cups vegetable stock or canned broth

1 cup peas, fresh or frozen, thawed

In large pot, heat oil over medium heat. Add onion and

garlic and cook, stirring often, until onion is soft,

about 5 minutes.

 

Add pumpkin, potato, salt, black pepper, red pepper

flakes and white pepper, and toss to coat with oil.

Stir in stock and bring to a boil. Reduce heat to a

simmer and cook until pumpkin and potato are tender,

about 20 minutes. Add peas and cook just until peas

are tender, about 5 minutes. Serve hot.

 

PER serving: 156 CAL; 6 G PROT; 4 G TOTAL FAT (1 SAT.

FAT); 27 G CARB.; 0 MG CHOL; 80 MG SOD.; 5 G FIBER

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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