| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetarian | Vegetables, Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | ts | Butter or vegetable oil |
| 1 | c | Carrot; diced |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1/4 | c | Sweet green pepper; chopped |
| 1 | cl | Garlic; minced |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | c | Potatoes; peel,dice |
| 2 | c | Rutabaga; peel, dice |
| 2 1/2 | c | Vegetable or chicken stock |
| 1/2 | c | Zucchini; diced |
| 1 | c | Corn niblets |
| 1 | cn | Evaporated milk (385mL) |
| 2 | tb | Dill; fresh, chopped |
INSTRUCTIONS
Use 2% evaporated milk for additional nutritional benefit. Serve for lunch or supper with Yogurt Cheddar Scones (see recipe) In large heavy saucepan, melt butter over medium-low heat; cook carrot, onion, celery, green pepper and garlic, stirring, for about 5 minutes or until softened. Stir in salt and pepper. Add potatoes and rutabaga; pour in stock and bring to boil. Reduce heat and simmer gently for 8 minutes or just until vegetables are tender. Add zucchini; cook for 5 minutes. Add corn and milk; heat through. Serve with garnish of dill. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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