Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 Chanda, I make this one often. Hope you like it........Marsha Recipe By : Vegetarian Times, November 1998 Serving Size : 4 Parsnip and Squash Stew 1 tablespoon canola oil 1 cup sliced celery -- (about 2 med. stalks 2 garlic cloves -- minced 1 chipotle pepper -- minced (optional) 4 large tomatoes -- cored and diced 1 1/2 tablespoons paprika 1 tablespoon dried oregano salt and pepper to taste 2 cups peeled and diced buttercup or butternut squash 2 cups peeled and diced parsnips -- (about 2 to 3 large) 12 pearl onions -- peeled, up to 16 ( brown onions work too) 1 cup diced carrots 2 1/2 cups water 1 1/2 cups cooked or canned cranberry beans -- drained 1 cup fresh or frozen corn kernels 8 broccoli florets In a large saucepan, heat oil; add celery, garlic and chipotle. Saute 3 to 4 minutes. Add tomatoes, paprika, oregano, and salt and pepper; cook about 8 minutes more over medium-low heat, stirring frequently, until mixture resembles thick pulp. Add squash, parsnips, onions, carrots and water; cook, stirring occasionally, until squash and parsnips are tender, about 30 minutes. Stir in beans, corn and broccoli. Cover and cook 5 to 10 minutes more. Serve in a large bowl with brown rice or quinoa on the side. Makes 4 to 6 servings. Music Unlimited - Access over 1 million songs. Try it free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 thanks Marsha, this sounds good. what is a chipotle pepper, and what are cranberry beans? I do so love the squashes. Wish my family shared my sentiment. Blessings, Chanda - marsha l group Saturday, October 08, 2005 5:49 PM Parsnip and Squash Stew recipe posting Chanda, I make this one often. Hope you like it........Marsha Recipe By : Vegetarian Times, November 1998 Serving Size : 4 Parsnip and Squash Stew 1 tablespoon canola oil 1 cup sliced celery -- (about 2 med. stalks 2 garlic cloves -- minced 1 chipotle pepper -- minced (optional) 4 large tomatoes -- cored and diced 1 1/2 tablespoons paprika 1 tablespoon dried oregano salt and pepper to taste 2 cups peeled and diced buttercup or butternut squash 2 cups peeled and diced parsnips -- (about 2 to 3 large) 12 pearl onions -- peeled, up to 16 ( brown onions work too) 1 cup diced carrots 2 1/2 cups water 1 1/2 cups cooked or canned cranberry beans -- drained 1 cup fresh or frozen corn kernels 8 broccoli florets In a large saucepan, heat oil; add celery, garlic and chipotle. Saute 3 to 4 minutes. Add tomatoes, paprika, oregano, and salt and pepper; cook about 8 minutes more over medium-low heat, stirring frequently, until mixture resembles thick pulp. Add squash, parsnips, onions, carrots and water; cook, stirring occasionally, until squash and parsnips are tender, about 30 minutes. Stir in beans, corn and broccoli. Cover and cook 5 to 10 minutes more. Serve in a large bowl with brown rice or quinoa on the side. Makes 4 to 6 servings. Music Unlimited - Access over 1 million songs. Try it free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2005 Report Share Posted October 9, 2005 A chipotle is a smoked jalapeno! :-) Cranberry beans are a dry bean, like pinto, anasazi etc. This site has a picture (of lots of beans; scroll down for the cranberry): http://www.foodsubs.com/Beans.html It suggests the following when substituting: fresh cranberry bean OR tongues of fire beans (very similar) OR cannellini bean OR Great Northern bean OR pinto bean OR chili bean. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2005 Report Share Posted October 9, 2005 wow thanks Amy Hugs, Chanda - Amy Sunday, October 09, 2005 10:25 AM Re: Parsnip and Squash Stew recipe posting A chipotle is a smoked jalapeno! :-) Cranberry beans are a dry bean, like pinto, anasazi etc. This site has a picture (of lots of beans; scroll down for the cranberry): http://www.foodsubs.com/Beans.html It suggests the following when substituting: fresh cranberry bean OR tongues of fire beans (very similar) OR cannellini bean OR Great Northern bean OR pinto bean OR chili bean. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2005 Report Share Posted October 9, 2005 > wow thanks Amy Hugs, You're welcome, Chanda! I love beans and have many varieties in my pantry. *beanhugs* Amy Quote Link to comment Share on other sites More sharing options...
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