WINTER VEGETABLE STEW
Steps:
- In a large, heavy fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and celery and sauté until softened and beginning to brown, about 6 minutes. Add the garlic and tomato paste and stir for 1 minute. Pour in the sherry, stock and vinegar and stir to dislodge any browned bits from the pan bottom. Transfer the contents of the pan to a slow cooker. Peel and seed the butternut squash and cut into chunks. Peel the parsnips and carrots and cut into chunks. Add the squash, parsnips, carrots and tarragon to the slow cooker, season with salt and pepper, and stir to blend evenly. Cover and cook on low according to the manufacturer's instructions for 5 hours. The vegetables should be tender. Stir the lemon juice, to taste, into the stew, then transfer the stew to a warmed serving bowl or shallow individual bowls. Drizzle with the remaining 2 Tbs. olive oil, top with the watercress and a sprinkle of lemon zest, and serve immediately. Can sprinkle with parmesan cheese
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #vegetables #vegan #vegetarian #winter #stews #dietary #one-dish-meal #gluten-free #seasonal #inexpensive #free-of-something
You'll also love
