| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood, Dairy |
Odia |
Zodiac, Lowfat |
4 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
c |
Leek, slices (white and tender green parts) |
| 1/2 |
c |
Sliced celery |
| 1/2 |
c |
Red bell pepper, slices |
| 1/2 |
c |
Chopped onions |
| 4 |
c |
Beef broth, or fish stock |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Thyme |
| 2 |
c |
Russet potatoes, scrubbed or peeled and, cut in 1" cubes |
| 1 |
c |
Sliced carrots |
| 1 |
c |
Cabbage, Green, thinly sliced |
| 1 |
c |
Broccoli florets |
|
|
Salt and pepper, to taste |
| 1/2 |
c |
Lowfat cheddar cheese, finely shredded, divided use |
| 2 |
tb |
Chopped fresh parsley, divided use |
INSTRUCTIONS
Heat a large saucepan over medium-low heat. Add the leeks, celery, bell
pepper and onions. Saute until tender, about 10 minutes.
Add the beef broth, marjoram, thyme, potatoes, carrots, cabbage and
broccoli. Bring to a boil. When the stew reaches the boiling point, reduce
heat, partially cover and simmer until all the vegetables are tender, about
20 minutes. Add additional broth as needed, and salt and pepper to taste.
Ladle the stew into 4 serving bowls. Top each with 2 tablespoons of the
cheese and sprinkle with parsley. Makes 4 servings. - Recipe from Mary
Smith, Culinary Temptations Inc., Detroit.
Variation: Cook the leeks, celery, bell pepper and onion in from 1 to 2
tablespoon of corn oil. Published by Ann Burger, Food Editor, Post and
Courier, Charleston, SC and edited for MasterCook by patH
(phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates 20.4% CFF, 185 cals,
4 g fat.
Recipe by: Mary Smith, Culinary Temptations Posted to Digest
eat-lf.v097.n108 by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997
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