• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Winter Vegetable Stew

    Add to MenuAdd to Calendar

    Source: www.cookingindex.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsZinc, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 White or cheese pumpkin - (abt 6 lbs)

    2. 1/2 cup 55g / 1.9oz Spice Mixture - (see below)

    3. 1 tablespoon 15ml Extra-virgin olive oil - (to 2 tbspns)

    4. 2 oz 56g Leeks - thinly sliced

    5. 5 oz 142g Cipolinni onions - roasted, then peeled

    6. 5 oz 142g Red pearl onions - roasted, then peeled

    7. 1/2 teaspoon 2 1/2ml Freshly-grated nutmeg

    8. 1/2 Jalapeño pepper - seeded, minced fine

    9. 3 Cinnamon sticks - toasted

    10. 15 oz 426g Peeled butternut or other squash - cut 20 minutes in

    11. 350 degree oven

    12. 5 oz 142g Peeled rutabaga - cut And roasted 30 minutes

    13. 5 oz 142g Peeled turnip - cut 1" cubes,

    14. 15 to 20 minutes

    15. 4 cups 948ml Squash Sauce - (see below)

    16. 2 cups 474ml Peruvian potatoes - steamed, peeled, (large)

    17. 3 Yukon gold potatoes - (to 4) - steamed, peeled, (large)

    18. And cut into 1" cubes

    19. 1/4 cup 36g / 1 1/3oz Coarsely-chopped fresh herbs

    20. Spice Mix

    21. 2/3 cup 157ml Ras el hanout

    22. 1/4 cup 49g / 1.7oz Raw cane sugar

    23. 1 tablespoon 15ml Kosher or coarse sea salt

    24. Squash Sauce

    25. 2 tablespoons 30ml Grapeseed or extra-virgin olive oil

    26. 1/4 cup 15g / 1/2oz Diced onion

    27. 1 cup 198g / 7oz Butternut or delicatta squash -

    28. 2 cups - peeled, and Cut into 1/2" cubes

    29. 2 cups 474ml Vegetable stock

    30. Salt - to taste

    31. Freshly-ground black pepper - to taste

    32. Raw cane sugar - if necessary

    33. Ras al hannout - to taste

    Instructions Jump to Ingredients ↑

    1. For the Spice Mix: Combing above ingredients in a medium bowl and mix well.

    2. For the Squash Sauce: Heat the oil in a medium saucepot until hot. Add the onion and squash cubes, then saute until the onions are soft. Add the vegetable stock, bring to a slow simmer and cook until the squash is tender enough to puree. Season to taste with salt, pepper, sugar (if necessary) and ras al hannout.

    3. Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.

    4. Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeño, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot Squash Sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin.

    5. To serve, toast some Russian black bread or walnut raisin bread and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone.

    6. Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.

    7. This recipe yields ?? servings.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback