Carrot~ Leek & Olive Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Leeks, scrubbed and chopped into 1/2" pieces
1 centiliter: Garlic, crushed
1 tbsp: Olive oil,
2 cup: Raw carots, scrubbed and finely diced
1 cup: Raw red potatoe, finely diced
2 tbsp: Tomato paste,
pn Dried thyme,
pn Dried oregano,
Salt and pepper to taste,
2 cup: Vegetable broth,
1/2 cup: Ripe plives, pitted and chopped
Directions:
SAute leek and garlic in oil in a 4-quart stew pot. When leeks are
soft, add all other vegetables and seasonings. Add broth, cover, and
bring to a boil. Reduce heat and simmer at least 45 minutes. During
last 5 minutes of cooking stir in olives. (Note: thiken with 1
tablspoon whole wheat or rice flour if desired)
Total Calories per serving: 235 Fat: 10 grams
Source: Vegetarian Journal, Jan/Feb 1995 Poohs Recipe dbase
(lisa-pooh@delphi.com) 2/3/96
Source from luhu.jp
soft, add all other vegetables and seasonings. Add broth, cover, and
bring to a boil. Reduce heat and simmer at least 45 minutes. During
last 5 minutes of cooking stir in olives. (Note: thiken with 1
tablspoon whole wheat or rice flour if desired)
Total Calories per serving: 235 Fat: 10 grams
Source: Vegetarian Journal, Jan/Feb 1995 Poohs Recipe dbase
(lisa-pooh@delphi.com) 2/3/96
Source from luhu.jp