 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This stew brings the fresh aroma of thyme and tarragon and the slight tang of balsamic vinegar to winter veggies. It makes a meal when served with garlic bread topped with shredded mozzarella or provalone. Chick pea flour-found in Indian grocers and in some health food stores-adds body and deepens the flavor. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
4 teaspoons thyme |
1 tablespoon tarragon |
1 teaspoon garlic powder |
1/4 cup chickpea flour (besan) |
2 tablespoons balsamic vinegar |
1 1/2 quarts vegetable stock |
1 medium onion, diced |
1/4 head cabbage, julienne |
2 small potatoes, such as yukon gold, diced (with or without skin) |
1 large parsnip, peeled and diced |
1 1/2 cups peeled and diced winter squash, such as butternut |
Directions:
1. Saute onion and cabbage in butter and olive oil until the onion becomes translucent.
2. Add remaining ingredients and simmer 30 minutes or until parsnip is soft. Do not overcook-vegetables should retain their shape.
|
|