| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Italian |
Lifetime tv, Life6 |
8 |
servings |
INGREDIENTS
| 1 |
ts |
Dried thyme |
| 8 |
|
Parsley stems |
| 2 |
|
Crushed bay leaves |
| 1 |
ts |
Black peppercorns |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; sliced |
| 3 |
|
Cloves garlic; finely chopped |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground coriander |
| 1 |
|
Jalapeño; thinly sliced |
| 1 |
lb |
Carrots; peeled and chopped |
|
|
; in 1-inch pieces |
| 1 |
lb |
Small new red potatoes |
| 1 |
lb |
Baby turnips; peeled |
| 1 |
lb |
Winter squash; such as acorn or |
|
|
; butternut, |
|
|
Peeled and cut into 2-inch pieces |
| 1 |
cn |
Whole italian tomatoes; with liquid |
|
|
; (16-ounce) |
| 1 |
qt |
Vegetable or chicken stock; more to cover if |
|
|
; necessary |
|
|
Bouquet garni |
| 2 |
tb |
Fresh parsley; chopped |
| 1 |
tb |
Fresh cilantro; chopped |
|
|
Coarse salt and freshly ground white; to taste |
|
|
; pepper |
INSTRUCTIONS
INGREDIENTS FOR BOUQUET GARN
INGREDIENTS FOR VEGETABLE ST
Heat the olive oil in a large pot over medium heat. Add the onion and
garlic and cook until soft and translucent, 3 to 5 minutes.
Stir in the ground cumin and coriander. Add the jalepeño, carrots,
potatoes, turnips, squash, tomatoes, stock, and the bouquet garni.
Bring to a boil, reduce the heat to simmer and cook, stirring occasionally
until the vegetables are fork tender, 30 to 35 minutes.
Just before serving, add the chopped parsley and cilantro. Taste and adjust
for seasoning.
Notes: A bouquet garni is a bundle of herbs used for flavoring soups and
sauces. Classically, it consists of thyme, parsley, bay leaves, and
peppercorns and is tied together in cheesecloth. (I like a strong bouquet
garni.)
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
Recipe by: Virginia Willis
Converted by MM_Buster v2.0l.
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