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vegetable-stew recipe

Date:    Wed, 08 Sep 93 11:34:32 CDT
 From:    maoh@phyast.nhn.uoknor.edu (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.
 kwvegan vegan