Harvest Vegetable Fricassée |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrées, especially homey ones like this fricassee. Its great with buttermilk biscuits. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Per Serving: calories, 258; total fat, 9g; saturated fat, 3g; cholesterol, 8mg. Nutritional analysis provided by Bon Appétit
|
|