Savory Pumpkin Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, diced
2 cup: Vegetable broth,
Or water,
3: Cloves, garlic, minced
2 tbsp: Vegetable oil,
3 cup: Pumpkin, peeled, seeded,
Chopped,
2 tbsp: Prepared mustard,
3/4 tsp: Ground cinnamon,
2 tbsp: Apple cider,
Vinegar,
2: Potatoes, peeled,chopped
2 tbsp: Whole-wheat flour,
1 cup: Frozen peas,
1 cup: Frozen corn,
Salt, pepper to
Taste,
Directions:
Saute onion and garlic in oil until transparent, about 4 minutes. Add
pumpkin and potatoes and cook, stirring occasionally, for 5 minutes.
Stir in flour until dissolved. Add vegetable brothor water, 1 cup at
a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered
stirring occasionally, over medium-low heat for 30 minutes, or until
sauce is thick and vegetables are tender. Add peas and corn and cook
5 minutes more. Season to taste with salt and pepper. Serves 4.
Variations:
*Turn this stew into a potpie by baking in a pie pan lined with a
biscuit crust. *Substitute butternut squash for the pumpkin.
(From October, 1992, _Vegetarian Times_)
Source from luhu.jp
pumpkin and potatoes and cook, stirring occasionally, for 5 minutes.
Stir in flour until dissolved. Add vegetable brothor water, 1 cup at
a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered
stirring occasionally, over medium-low heat for 30 minutes, or until
sauce is thick and vegetables are tender. Add peas and corn and cook
5 minutes more. Season to taste with salt and pepper. Serves 4.
Variations:
*Turn this stew into a potpie by baking in a pie pan lined with a
biscuit crust. *Substitute butternut squash for the pumpkin.
(From October, 1992, _Vegetarian Times_)
Source from luhu.jp