Vegetable run down Recipe

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Vegetable run down

Artist:	_	Yield:	10
Categories:	Vegetables	Rating:	0
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Ingredients:

1	tbsp	Vegetable oil
2	cup	Chopped onion
2		Cloves garlic, minced
4	cup	Chopped peeled chayote, (1
		-pound)
3	cup	Cubed peeled butternut
		-squash, (?inch) (1
		-pound)
1	cup	Cubed carrot
4	cup	Vegetable Stock
1/3	cup	Fresh lime juice
1	tbsp	Minced fresh thyme
1	tbsp	Grated peeled gingerroot
1/4	tsp	Salt
1/4	tsp	Ground pepper
2		Serrano chiles or, halved
		-and seeded
1		Habanero pepper or fresh
		-Scotch bonnet
3	cup	Halved fresh mushrooms
		VEGETABLE STOCK
11		Fresh thyme sprigs
5	cup	Water
4	cup	Coarsely chopped chayote, (1
		-pound)
1 1/2	cup	Sliced celery
1 1/4	cup	Coarsely chopped onion
3	tbsp	Shredded coconut
10		Black peppercorns
10		Whole allspice
8		Cloves garlic, halved
1		Bay leaf

Procedures:

1	Heat vegetable oil in a dutch oven over medium-high heat.
2	Add onion and garlic; saute 5 minutes.
3	Add chayote and next 2 ingredients; saute 5 minutes.
4	Add vegetable stock and next 5 ingredients; bring to a boil.
5	reduce heat, cover, and simmer 20 minutes.
6	Add scotch bonnet pepper; cover and simmer 10 minutes.
7	Add mushrooms; cover and simmer 20 minutes.
8	Discard scotch bonnet.
9	Yield: 10 servings (serving size: 1 cup).
10	vegetable stock: remove leaves from thyme sprigs; set the leaves aside for vegetable run down.
11	Combine thyme stems and remaining ingredients in a large dutch oven, and bring to a boil.
12	Reduce heat, and simmer, uncovered, over medium-low heat 30 minutes.
13	Strain stock through a sieve into a large bowl; discard the solids.
14	Yield: 4 cups.
15	per serving: 203 calories; 5g fat (18% calories from fat); 7g protein; 40g carbohydrate; 1 mg cholesterol; 832mg sodium recipe by: cooking light, sept 1994, page 90