| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Caprial3 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 6 |
|
Shallots; halved lengthwise |
| 3 |
|
Cloves garlic; chopped |
| 1 |
|
Onion; diced |
| 5 |
|
Carrots; peeled and cut into |
|
|
; large dice |
| 1 |
|
Turnip; peeled and cut into |
|
|
; large dice |
| 3 |
lg |
Potatoes; peeled and cut into |
|
|
; large dice |
| 1 |
lg |
Sweet potato; peeled and cut into |
|
|
; large dice |
| 3 |
|
Red bell peppers; roasted, peeled, |
|
|
; seeded, and diced |
| 1/2 |
c |
All-purpose flour |
| 2 |
c |
Red wine |
| 3 |
c |
Roasted vegetable stock |
| 1 |
tb |
Chopped fresh rosemary |
| 2 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Chopped fresh marjoram |
| 2 |
tb |
Cayenne sauce |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat the olive oil in a large stockpot over high heat until very hot. Add
the shallots and cook until they start to caramelize. Add the garlic, toss,
and cook lightly for 1 to 2 minutes. Meanwhile, put all of the diced
vegetables in a bowl and toss with the flour. Add the vegetables to the
stockpot and brown for 4 to 5 minutes. Add the red wine and reduce until
about 1/2 cup of liquid remains. Add the stock and fresh herbs and cook,
covered, until the vegetables are tender. Stir in the cayenne sauce. Season
to taste with salt and pepper.
To serve, place the stew in a large serving bowl and serve hot.
Converted by MC_Buster.
Per serving: 405 Calories (kcal); 8g Total Fat; (19% calories from fat); 7g
Protein; 61g Carbohydrate; 0mg Cholesterol; 144mg Sodium Food Exchanges: 2
1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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