VT THX: Cherokee Kanuchi Stew With Root Vegetables

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* Exported from MasterCook *

 

Cherokee Kanuchi Stew With Root Vegetables

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 103

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Vegetarian Times Thanksgiving Menu 7

 

Amount Measure Ingredient -- Preparation Method

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

1 cup pecans

1 cup hazelnuts

2 quarts water

2 cups chopped onion

1 pound carrots

cut into 1-inch pieces

8 ounces sunchokes

(Jerusalem artichokes)

scrubbed and sliced into 1/2-inch pieces

1 pound sweet potatoes -- peeled

and cut into 1-inch cubes

1 cup canned hominy

2 cups frozen corn

2 cups fresh green beans

cut into 1-inch pieces

Salt and freshly ground black pepper -- to taste

 

MAKES 8 SERVINGS

 

Use hickory nuts if possible, as they provide the most authentic flavor. A

mixture of hazelnuts and pecans is a good substitute.

 

Preheat oven to 350F. Place pecans and hazelnuts on separate cookie

sheets; bake 7 minutes. Remove as much skin as possible from the hazelnuts

by rubbing with a terrycloth towel. Place immediately in a food processor

or blender; grind to a paste. Add pecans; continue grinding.

 

Boil water. Add nuts, onion and carrots; simmer 30 minutes. Nut paste

will rise to the surface; stir down occasionally. Add sunchokes, sweet

potatoes, hominy and corn; simmer 30 minutes. Add green beans; simmer 15

minutes. Add salt and pepper. This dish may be prepared 1 to 2 days

ahead. Serve with cornbread.

 

Per Serving: 391 Calories; 8g Protein; 22g Fat; 50g Carbohydrates; 0mg

Cholesterol; 213mg Sodium; 10g Fiber.

 

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