xpost winter vegetable stew

[Guest guest]

gotta try this one with cabbage wedges!;-)

 

 

* Exported from MasterCook *

 

Winter Vegetable Stew

 

Recipe By :Frances Towner Giedt

Serving Size : 4 Preparation Time :0:00

Categories : Electric Slow Cooker Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

3 medium carrots -- peeled, halved lengthwise*

2 medium parsnips -- peeled, halved lengthwise*

4 medium celery ribs*

2 medium leeks (white part only) -- well rinsed*

1 medium onion -- peeled, cut into eighths

2 large garlic cloves -- peeled, quartered

2 small thin-skinned potatoes -- scrubbed, quartered

1/4 pound firm button mushrooms

2 small turnips -- peeled, quartered

4 fresh plum tomatoes -- halved lengthwise

1 large lemon -- quartered

6 sprigs fresh flat-leaf parsley

1 1/4 cups dry white wine

2 tablespoons soy sauce

1 tablespoon fresh thyme leaves

1 teaspoon fresh rosemary leaves

1/2 medium head green cabbage -- cored, quartered

 

MAKES 4 SERVINGS. [1] Winter is a harsh season in the Heartland. When it seems

like the cold weather will never end, prepare this warming vegetable stew. [2]

To make this dish visually attractive, cut the vegetables into large pieces. The

vegetables can be varied according to what you have on hand, but be sure to

include plenty of carrots and plum tomatoes for their bright color and sweet

flavor. My market sells vine-ripened organic plum tomatoes all winter, but you

can use drained, canned plum tomatoes with excellent results. [3] Recipe

developed for a 3 1/2-quart or larger slow cooker.

 

PREP TIME: 35 MIN. COOK TIME: 8-10 HR ON LOW. 30 MIN ON HIGH OR 4 1/2-5 1/2 HR

ON HIGH

 

1. * Cut carrots, parsnips, celery and leeks into 3-inch lengths. Arrange all of

the vegetables except cabbage in a 3 1/2-quart or larger crockery slow-cooker,

layering them in the order given. Top with lemon quarters and parsley.

 

2. In a measuring cup, combine wine, soy sauce, and herbs. Pour over vegetables.

Do not stir. Cover and cook on Low for 8 to 10 hours or on HIGH for 4 to 5

hours.

 

3. If cooking on LOW, change setting to HIGH. Add cabbage and cook, covered, for

30 minutes, until cabbage is just tender.

 

4. Discard lemon and parsley before spooning vegetables and broth into wide,

shallow soup bowls to serve.

 

FOR SERVING: 263 calories, 7 g protein, 1 g total fat, 49 g carbohydrates, 12 g

dietary fiber.

 

TIP In general: 1 tsp dried herb = 1 Tbsp fresh herb

 

Source:

" Heartland Cooking: Crockery Favorites "

Copyright:

" 1996 Miller & O'Shea Inc. (Reader's Digest) ISBN 089577853X "

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Per Serving (excluding unknown items): 340 Calories; 2g Fat (5.9% calories from

fat); 11g Protein; 66g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 714mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 7 Vegetable; 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 2519 0 0 0 4716 3386 0 0 0 0 0 0 0 0 3681