Guest guest Posted November 27, 2008 Report Share Posted November 27, 2008 Where is the " Bosc pear " spoken of in this recipe? It is listed in the ingredients but does not appear in the cooking instructions. Bharat On Thu, Nov 27, 2008 at 10:58 PM, Mick <mickcanyon wrote: > Curried > Cauliflower, Carrots and Potatoes > > 1/2 onion, minced > 2 teaspoons > vegetable oil > 2 carrots, medium chunks > 2 to 3 medium size potatoes, medium > chunks > 6 to 8 medium cauliflower florets > 1 cup white wine > 2 tablespoons > fresh curry powder > 2 teaspoons organic sugar > 1 tablespoon tomato > paste > 1 heaping teaspoon chickpea miso > 1 cup frozen peas > 1/2 Bosc pear, > coarsely chopped > salt and pepper to taste > > In a large sauté pan, cook > onion in oil until lightly browned. While onion cooks, steam carrots and > potatoes until slightly softened, then add cauliflower and cook for an > additional 2 minutes or so, until tender, but not mushy. If the onion is > done > before the vegetables, remove pan from heat. > Increase heat slightly for the > onions and add 1/2 cup of the wine. Bring to a slight boil and stir in > curry, > sugar and tomato paste. Stir in miso and reduce heat. Add remaining wine. > Stir > and cook until a nice thick sauce froms. Season with salt and pepper. Add > steamed vegetables, coating well with sauce. Add peas and cook on a low > heat for > another minute to two. Before serving, add pear. Season additionally with > salt > and pepper, if necessary. > Yields 4 servings. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2008 Report Share Posted November 28, 2008 The Bosc Pear instruction is included, it is on the last line of the recipe instructions. It says " Before serving, add pear. Season additionally with salt and pepper, if necessary.Yields 4 servings. And, by the way, I made this this morning and it is GREAT! Diane Come blog with me at http://cookingandeatingwithdiane.blogspot.com/ _____ Braja Hari das Where is the " Bosc pear " spoken of in this recipe? It is listed in the ingredients but does not appear in the cooking instructions. Bharat On Thu, Nov 27, 2008 at 10:58 PM, Mick <mickcanyon (AT) (DOT) <mickcanyon%40> com> wrote: > Curried > Cauliflower, Carrots and Potatoes > > 1/2 onion, minced > 2 teaspoons > vegetable oil > 2 carrots, medium chunks > 2 to 3 medium size potatoes, medium > chunks > 6 to 8 medium cauliflower florets > 1 cup white wine > 2 tablespoons > fresh curry powder > 2 teaspoons organic sugar > 1 tablespoon tomato > paste > 1 heaping teaspoon chickpea miso > 1 cup frozen peas > 1/2 Bosc pear, > coarsely chopped > salt and pepper to taste > > In a large sauté pan, cook > onion in oil until lightly browned. While onion cooks, steam carrots and > potatoes until slightly softened, then add cauliflower and cook for an > additional 2 minutes or so, until tender, but not mushy. If the onion is > done before the vegetables, remove pan from heat. > Increase heat slightly for the onions and add 1/2 cup of the wine. Bring to a slight boil and stir in curry, sugar and tomato paste. Stir in miso and reduce heat. Add remaining wine. Stir and cook until a nice thick sauce froms. Season with salt and pepper. Add steamed vegetables, coating well with sauce. Add peas and cook on a low heat for another minute to two. Before serving, add pear. Season additionally with salt and pepper, if necessary. > Yields 4 servings. .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2008 Report Share Posted November 28, 2008 Bharat it is in the instructions. second to last sentance of the recipe. AJ - Braja Hari das Thursday, November 27, 2008 8:18 PM Re: Curried Cauliflower, Carrots and Potatoes Where is the " Bosc pear " spoken of in this recipe? It is listed in the ingredients but does not appear in the cooking instructions. Bharat On Thu, Nov 27, 2008 at 10:58 PM, Mick <mickcanyon wrote: > Curried > Cauliflower, Carrots and Potatoes > > 1/2 onion, minced > 2 teaspoons > vegetable oil > 2 carrots, medium chunks > 2 to 3 medium size potatoes, medium > chunks > 6 to 8 medium cauliflower florets > 1 cup white wine > 2 tablespoons > fresh curry powder > 2 teaspoons organic sugar > 1 tablespoon tomato > paste > 1 heaping teaspoon chickpea miso > 1 cup frozen peas > 1/2 Bosc pear, > coarsely chopped > salt and pepper to taste > > In a large sauté pan, cook > onion in oil until lightly browned. While onion cooks, steam carrots and > potatoes until slightly softened, then add cauliflower and cook for an > additional 2 minutes or so, until tender, but not mushy. If the onion is > done > before the vegetables, remove pan from heat. > Increase heat slightly for the > onions and add 1/2 cup of the wine. Bring to a slight boil and stir in > curry, > sugar and tomato paste. Stir in miso and reduce heat. Add remaining wine. > Stir > and cook until a nice thick sauce froms. Season with salt and pepper. Add > steamed vegetables, coating well with sauce. Add peas and cook on a low > heat for > another minute to two. Before serving, add pear. Season additionally with > salt > and pepper, if necessary. > Yields 4 servings. > > Quote Link to comment Share on other sites More sharing options...
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