Spicy, Tomato-based Vegetable Stew Recipe
Yield: 1 servingsRecipe by cammer@cs.uchicago.edu (Daniel Cammerman)
Ingredients:
2: onions, chopped
2 cloves: garlic,
1/2: hot chili pepper,
3 pounds: carrots, in chunks
3 pounds: turnips, in chunks
3 pounds: parsnips, in chunks (proportio
2 pounds: mushrooms, quartered
3 pints: chicken stock,
6 ounces: tomato paste,
Directions:
Saute the following in enough vegetable oil adding the ingredients in
the order specified: 2 onions (chopped) 2+ cloves garlic 1/2
hot chilli pepper (dont go overboard!) 3-4 lbs carrots, turnips,
parsnips in chunks (proportion according to taste) 1-2 lbs mushrooms
(quartered) Once the veg are done, add enough of the following stock to
cover them with a little room to spare: 3 pts chicken/chicken flavor
stock 1 small can of tomato paste Season with oregano, basil, and
whatever you feel like. The important thing with this recipe is to taste
regularly and go with your gut as to what is best. Serve the sauce over
a bed of couscous. Note: ----- To this you can add anything from meatballs
to spicy sausages to ... nothing. It freezes really well, so I make it in
very large batches.
Source from luhu.jp
the order specified: 2 onions (chopped) 2+ cloves garlic 1/2
hot chilli pepper (dont go overboard!) 3-4 lbs carrots, turnips,
parsnips in chunks (proportion according to taste) 1-2 lbs mushrooms
(quartered) Once the veg are done, add enough of the following stock to
cover them with a little room to spare: 3 pts chicken/chicken flavor
stock 1 small can of tomato paste Season with oregano, basil, and
whatever you feel like. The important thing with this recipe is to taste
regularly and go with your gut as to what is best. Serve the sauce over
a bed of couscous. Note: ----- To this you can add anything from meatballs
to spicy sausages to ... nothing. It freezes really well, so I make it in
very large batches.
Source from luhu.jp