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-> [Entrees, Pumpkin, Soups & Stews, Vegetables, Vegetarian] -> [Savory pumpkin stew Recipe] |
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Savory pumpkin stew
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| Artist: |
_ |
| Categories: |
Entrees, Pumpkin, Soups & Stews, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Onion, diced | | 2
| cup | Vegetable broth | | | Or water | | 3
| | Cloves, garlic, minced | | 2
| tbsp | Vegetable oil | | 3
| cup | Pumpkin, peeled, seeded | | | Chopped | | 2
| tbsp | Prepared mustard | | 3/4
| tsp | Ground cinnamon | | 2
| tbsp | Apple cider | | | Vinegar | | 2
| | Potatoes, peeled, chopped | | 2
| tbsp | Whole-wheat flour | | 1
| cup | Frozen peas | | 1
| cup | Frozen corn | | | Salt, pepper to | | | Taste |
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Procedures:
| 1 | Saute onion and garlic in oil until transparent, about 4 minutes. | | 2 | Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. | | 3 | Stir in flour until dissolved. | | 4 | Add vegetable brothor water, 1 cup at a time. | | 5 | Stir in mustard, cinnamon and vinegar. | | 6 | Simmer uncovered stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender. | | 7 | Add peas and corn and cook 5 minutes more. | | 8 | Season to taste with salt and pepper. | | 9 | Serves Variations: *turn this stew into a potpie by baking in a pie pan lined with a biscuit crust. | | 10 | *substitute butternut squash for the pumpkin. | | 11 | (from october, 1992, _vegetarian times_) |
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