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Winter Vegetable Stew Recipe

Winter Vegetable Stew Recipe

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Ingredients

Count

Nutrition

1327

Calories

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Ingredients:

Serving

1 white or cheese pumpkin , about 6 lb
1/2 cup spice mixture , recipe follows
1 to 2 tbsp extra virgin olive oil
2 oz thinly sliced leeks
5 oz cipolinni onions, roasted then peeled
5 oz red pearl onions , roasted then peeled
1/2 tsp freshly grated nutmeg
1/2 jalapeno pepper, seeded and finely minced
3 toasted cinnamon sticks
12 to 15 oz peeled butternut or other squash, cut into 1-inch cubes and roasted 20 minutes in a preheated 350 degree f oven
4 oz peeled rutabaga, cut into 1-inch cubes and roasted 30 minutes
4 oz peeled turnip, cut into 1-inch cubes and roasted 15 to 20 minutes
4 cups squash sauce , recipe follows
2 large peruvian potatoes, steamed, peeled and cut into 1-inch cubes
3 to 4 large yukon gold potatoes, steamed, peeled, and cut into1-inch cubes
1/4 cup coarsely chopped fresh herbs
2/3 cup ras el hanout
1/4 cup raw cane sugar
1 tbsp kosher or coarse sea salt
freshly ground black pepper

Directions:

Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.
Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot squash sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin.
To serve, toast some Russian black bread or walnut raisin bread, and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone.
Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.
Spice Mix:
Combing above ingredients in a medium bowl and mix well.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1327.14 Kcal (5556 kJ)
Calories from fat	532.94 Kcal
		% Daily Value*
Total Fat	59.22g	91%
Cholesterol	1.53mg	1%
Sodium	2398.89mg	100%
Potassium	1766.04mg	38%
Total Carbs	121.03g	40%
Sugars	49.92g	200%
Dietary Fiber	14g	56%
Protein	34.27g	69%
Vitamin C	76.5mg	127%
Vitamin A	11.4mg	382%
Iron	6.9mg	39%
Calcium	212.6mg	21%

Amount Per 100 g
Calories	155.23 Kcal (650 kJ)
Calories from fat	62.34 Kcal
		% Daily Value*
Total Fat	6.93g	91%
Cholesterol	0.18mg	1%
Sodium	280.6mg	100%
Potassium	206.57mg	38%
Total Carbs	14.16g	40%
Sugars	5.84g	200%
Dietary Fiber	1.64g	56%
Protein	4.01g	69%
Vitamin C	8.9mg	127%
Vitamin A	1.3mg	382%
Iron	0.8mg	39%
Calcium	24.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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