Vegetarian Stew


Serves: 6
Total Calories: 332

Ingredients

3 carrots, chunked
6 red potatoes, quartered
3 ribs celery, chunked
2 onions, chopped
1 to 2 parsnip, chunked
1 (10-ounce) package brussels sprouts, , thawed
1/3 (15 1/4-ounce) can kidney beans
1/2 acorn squash, cut into 1 to 2-inch pieces
2 ears cornstarch, broken into pieces
2 to 4 sections radicchio or cabbage
6 cloves garlic, chopped
salt
pepper
garlic powder
oregano
cooking liquid

ROUX
1/2 stick butter
1/2 cup flour

Directions:

Place the prepared vegetables and seasonings in 12-inch deep or 14-inch Dutch oven, adding cooking liquid. Cover and simmer until vegetables are cooked. To make the roux, melt the butter in a small skillet. Add the flour mixing well to prevent lumping. Lightly brown the flour. Add mixture to the stew to thicken and add flavor.

Nutritional Facts:

Serves: 6
Total Calories: 332
Calories from Fat: 68

This Vegetarian Stew recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.




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