| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
V, E, G, E |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Onion sliced |
| 3 |
c |
Mushrooms sliced |
| 1 |
tb |
Garlic clove minced |
| 2 |
md |
Carrots |
| 10 |
oz |
Broccoli frozen |
| 2 |
tb |
Tomato paste |
| 1 |
c |
Vegetable Broth (home made) |
| 2 |
ts |
Cornstarch |
| 1/4 |
c |
Yogurt Plain, nonfat |
| 1/4 |
c |
Sour Cream lite |
| 4 |
c |
Noodles, cooked |
INSTRUCTIONS
Chop carrots. Mushrooms are just halved. In a skillet over medium high
heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms and
garlic continue cooking another 5 minutes. Spoon into slow cooker. Add
broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4
hours until most of the liquid is absorbed. Caution the carrots may have to
be precooked. Cook noodles per directions. In a small sauce pan stir
together cornstarch, yogurt and sour cream. Heat gently over low heat for 1
minute. (do not let sauce boil- it will curdle) Stir sauce into vegetable
mixture. Serve over cooked noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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