Date: Wed, 08 Sep 93 11:34:32 CDT
From: firstname.lastname@example.org (Maureen O'Halloran)
Vegetable Stew, Mashed Potatoes and Gravy.
1 yellow onion, peeled and chopped
1 red onion. peeled and chopped
2 cloves garlic, peeled and crushed
6 Carrots, peeled (optional) and chopped
2 turnips (not huge ones), peeled and chopped
2 Sweet potatoes (not huge ones), peeled and chopped
4 stalks celery (not including leaves), chopped
1 lb mushrooms, washed and chopped if large
4 cups vegetable broth (see above or use canned)
2 tsp dried parsley (approximate)
1/2 tsp dried sage
1/2 tsp dried rosemary
2 tsp dried thyme
salt, pepper to taste
Potatoes, peeled (optional) and roughly cubed
non-fat milk, yogurt (soymilk) or vegetable broth
salt and pepper to taste
(optional --- butter buds or other substitute)
2 Tablespoons Tapioca starch (or cornstarch)
1/2 cup vegetable broth
Peel and/or scrub vegies as desired Chop everything from first list
into bite sized pieces, crush garlic. Put all from first list
in large pot along with herbs and vegetable broth. Bring to a low boil
Simmer about 45 minutes (timing not critical, I find turnips bitter if
not cooked long enough though). Can be left on simmer a long time.
Put potatoes in another large pot, cover with water, cook til soft (I
forget timing on this). Drain.
When ready to eat:
Mash drained potatoes and gradually add non-fat milk, yogurt or
vegetable broth til consistency it as desired while reheating in
original pot. Salt and pepper to taste. Add butter flavor if desired.
Lift vegetables from stew with a slotted spoon. Bring broth to a boil.
Stir 2 Tbsp of tapioca starch (or cornstarch) into 1/2 cup vegie broth
until dissolved, gradually add to broth in pot while stirring and it
should thicken to gravy-like consistency. Salt and pepper to taste.
Serve vegetables along with mashed potatoes and gravy poured all over
everything. Sidedishes: steamed green vegies and cooked beans.