| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Soups, And, Stews |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour; divided |
| 1 1/2 |
lb |
Turkey tenderloin; cut in 1" pieces |
|
|
Vegetable cooking spray |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Chopped onion |
| 1 |
lb |
Cubed peeled kohlrabi; (2 cups) |
| 1 1/2 |
c |
Coarsely chopped cabbage |
| 1 |
c |
Sliced carrot |
| 3/4 |
lb |
Red potatoes; (6 small) |
|
|
Peeled and quartered |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried sage |
| 27 1/2 |
oz |
No-salt-added chicken broth; (2 cans) |
| 2 |
c |
Small fresh broccoli florets |
| 29 |
oz |
No-salt-added whole tomatoes; (2 cans) |
|
|
Drained and coarsely chopped |
| 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Place 1/4 cup flour in a large zip-top heavy-duty plastic bag. Add turkey;
seal bag, and shake to coat.
Coat a Dutch oven with cooking spray; add vegetable oil, and place over
medium-high heat until hot. Add the turkey and onion; cook 6 minutes or
until turkey loses its pink color. Add kohlrabi and next 6 ingredients;
bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato
is tender. Add broccoli and tomatoes; cook, uncovered, 5 minutes or until
broccoli is tender.
Place remaining 1/4 cup flour in a bowl. Gradually add 1/2 cup water,
stirring with a wire whisk until blended, and add to stew. Stir in salt and
pepper. Cook over medium heat for 5 minutes or until thickened, stirring
frequently. Yield: 9 cups (serving size: 1-1/2 cups).
Recipe By : Cooking Light, Nov/Dec 1994, page 178
Posted to Digest eat-lf.v096.n177
Date: Sat, 05 Oct 1996 00:13:46 -0400
From: "Sharon L. Nardo" <snardo@onramp.net>
A Message from our Provider:
“With Jesus, you can do it”