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harvest-veggies-stew recipe

Date: Wed, 15 Oct 97 14:54:07 -0400
From: staecker@ll.mit.edu (Susan Staecker)

This is what I had for lunch today from the company cafeteria. The chef
gave me the recipe, which I have modified in the usual way for the list. It
was very good, but I'm not sure how many this will serve. Maybe a more
experienced cook can look at the ingredient list and tell.

Harvest Veggies Stew

2 C Navy Beans, soaked overnight and simmered until tender
2 C onions, diced
4 carrots, large dice
2 leeks, large dice
2 lb mushrooms, halved
3/4 C flour
8 C veggie broth
1 t crushed garlic
5 Red Bliss potatoes, large dice, cooked until tender
2 medium butternut squash, diced, cooked until tender
1 t thyme
2 T parsley
salt & pepper to taste

Saute onions, carrots, leeks, mushrooms and garlic in a little broth until
tender. Add flour to make roux - cook out 5 minutes. Slowly stir in the
rest of the veggie broth, potatoes, squash and beans. Cook, stirring
constantly until thickened. Season with spices.

Serve in a bread boule:
        Cut a circle out of top of bread boule. Take out some of the bread
from boule so a large ladle of stew can be placed in it. Place leftover top
of boule back in place.

kwvegan vegan