HARVEST VEGETABLE FRICASSéE

Harvest Vegetable Fricassée image

Yield Serves 4

Number Of Ingredients 10

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1 1/2 tablespoons olive oil
3 large carrots, peeled, cut into 1/2 -inch pieces
3 large parsnips, peeled, cut into 1/2-inch pieces
3 cups 1/2-inch pieces peeled butternut squash (about 1 pound)
1 1/2 cups chopped onion
3 large garlic cloves, minced
1 bay leaf
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups canned vegetable broth

Steps:

Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.