| 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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