| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jamaican | 1 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 2 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 4 | c | Chopped, peeled chayote (about 1 pound) |
| 3 | c | Cubed, peeled butternut squash ( 1/2 inch pieces) |
| 1 | c | Cubed carrot |
| 4 | c | Vegetable Stock |
| 1/3 | c | Fresh lime juice |
| 1 | tb | Minced, fresh thyme |
| 1 | tb | Grated, peeled gingerroot |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Fresh Scotch bonnet or habanero pepper -or- | |
| 2 | Serrano chilies, halved and seeded | |
| 3 | c | Halved fresh mushrooms |
| 11 | Fresh thyme sprigs | |
| 5 | c | Water |
| 4 | c | Coarsely chopped chayote (about 1 pound) |
| 1 1/2 | c | Sliced celery |
| 1 1/4 | c | Coarsely chopped onion |
| 3 | tb | Shredded coconut |
| 10 | Black peppercorns | |
| 10 | Whole allspice | |
| 8 | Cloves garlic, halved | |
| 1 | Bay leaf |
INSTRUCTIONS
VEGETABLE STOCK Another from the 9/94 Cooking Light Jamaican feature. Heat vegetable oil in a DUTCH OVEN :) aver medium high heat. Add onion and garlic; saute' 5 minutes. Add Vegetable Stock and next five ingredients; bring to a boil. Reduce heat, cover, simmer for 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size 1 cup) Calories 81; Fat 2.3g; Protein 2.8 g; Carb. 14.5g; Fiber 2.2g. Vegetable Stock: Remove leaves from thyme sprigs, set the leaves aside for Vegetable Run Down. Combine thyme stems and the remaining ingredients in a large DUTCH OVEN, and bring to a boil. Reduce heat, and simmer, uncovered, over medium low heat 30 minutes. Strain the stock through a sieve into a large bowl; discard the solids. Yield:4 cups Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:10:00 PST From: Brenda Pittsley <brendap@CORBIS.COM>
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