| 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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