Pork Stew with Parsnips and Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Classic cool-weather flavors, such as pork, onion, and celery, meet summer's dried fruits and herbs. Ingredients:
1 tablespoon olive oil |
1 1/2 pounds boneless pork loin, cut into 1/2-inch pieces |
1 1/2 cups chopped onion |
1 cup thinly sliced celery |
2 tablespoons water |
1/4 cup tomato paste |
2 teaspoons dried rubbed sage |
1 teaspoon dried thyme |
3/4 teaspoon kosher salt |
1/4 teaspoon coarsely ground black pepper |
3 (14-ounce) cans fat-free, less-sodium chicken broth |
2 bay leaves |
4 cups (1/2-inch-thick) slices peeled parsnip |
3/4 cup dried apricots, finely chopped |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Add pork, and cook 6 minutes or until browned, stirring occasionally. Remove pork from pan, and wipe pan with a paper towel, leaving browned bits on bottom of pan. Add onion, celery, and water; cook 3 minutes, scraping pan to loosen browned bits. Return pork to pan. Add tomato paste and the next 6 ingredients (tomato paste through bay leaves), and bring stew to a boil. Cover, reduce heat, and simmer 1 hour.
2. Stir in parsnip and apricots; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until pork is tender. Discard bay leaves; sprinkle with parsley.
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