| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Toronto | 1 | Servings | |
INGREDIENTS
| 2 | Teasp olive oil | |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | T | Chopped fresh ginger root |
| 3 | Leeks, trimmed and thickly | |
| sliced | ||
| 2 | Carrots, sliced 1/2 inch | |
| thick | ||
| 1 | Bulb fennel, trimmed and cut | |
| into large chunks | ||
| 2 | Potatoes, peeled and cut | |
| into chunks | ||
| 2 | Sweet potatoes, peeled and | |
| cut into and chunks | ||
| 1 | lb | Butternut squash, peeled and |
| cut into chunks | ||
| 1/4 | c | Rice vinegar or cider |
| vinegar | ||
| 1/4 | c | Honey |
| 1 | Teasp hot chili paste, I use | |
| Panda brand | ||
| 1 | Teasp five-spice powder | |
| curry powder can | ||
| substitute | ||
| 1 | 28 oz tomatoes pureed | |
| with juices | ||
| 2 | Ears corn, cut in half | |
| lengthwise and then in 1 | ||
| inch pieces I just throw | ||
| in some kernels about | ||
| 1/2 | ||
| cup | ||
| 1 | 19 oz chickpeas rinsed | |
| and drained or 2 cups | ||
| cooked chickpeas | ||
| 1 | Teasp sesame oil | |
| 1/4 | c | Chopped fresh cilantro or |
| parsley | ||
| 1/4 | c | Chopped fresh basil |
INSTRUCTIONS
This recipe is very good, also very unusual, I've never seen another similar. It's based on a dish by Mark McEwen from North 44 , supposed to be one of Toronto's best reastaurants. I've never been there. Alexandra?? Jennifer?? Heat olive oil in Dutch oven. Add garlic, ginger, leeks, cook gently until leeks wilt. Add a little water if pan appears dry. Add carrots, fennel, potatoes, sweet potatoes, and squash. Combine well and cook about 20 minutes. Add vinegar, honey, chili paste, and five-spice powder. Bring to a boil. Add tomatoes, corn and chickpeas. Cook for 10-15 minutes longer, uncovered, until thick and stew-like. Add sesame oil, cilantro and basil. Taste and adjust seasonings if necessary. Serves 6-8. From Bonnie Stern's Simply HeartSmart Cooking. Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 20:52:16 -0500 From: Leslie Duncan <duncan@VIANET.ON.CA>
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Nutrition (calculated from recipe ingredients)
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Calories: 3910
Calories From Fat: 1976
Total Fat: 219.5g
Cholesterol: 636.3mg
Sodium: 2281.4mg
Potassium: 7336.3mg
Carbohydrates: 298.9g
Fiber: 51.8g
Sugar: 97.9g
Protein: 202.1g