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| Home -> [Carrot, Entrees, Soups & Stews, Vegetables] -> [Carrot, leek and olive stew Recipe] |
Carrot, leek and olive stew
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Carrot, Entrees, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 3
| cup | Leeks, scrubbed and chopped | | | -into ? pieces | | 1
| cl | 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 |
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Procedures:
| 1 | Saute leek and garlic in oil in a 4-quart stew pot. | | 2 | When leeks are soft, add all other vegetables and seasonings. | | 3 | Add broth, cover, and bring to a boil. | | 4 | Reduce heat and simmer at least 45 minutes. | | 5 | During last 5 minutes of cooking stir in olives. | | 6 | (note: thiken with 1 tablspoon whole wheat or rice flour if desired) total calories per serving: 235°Fat: 10 grams |
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