Monday, January 9, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

With only 20 minutes prep and another 30 minutes simmering on the stove, you can enjoy a beautiful vegetable stew on a cool winter night. This recipe delivers great taste with the use of savory and bay leaf to bring out the great flavors of root vegetables and squash


Courtesy of Chef Jackie Olden © 2011

2 Onions, chopped
1/2 Cup Olive Oil
3 Potatoes, peeled and large dice
2 Turnips, peeled and large dice
4 Carrots, peeled and cut into slices
2 Acorn Squash, peeled and large dice
1 1/2 Teaspoons Savory
1 Bay Leaf
4 Cups Chicken Stock
1 Small Cauliflower, cut into bite size florets
1 Box Frozen Peas
Salt and Pepper to taste

Saute the onion in the olive oil for ten minutes, stirring frequently. Add the potatoes, turnips, carrots and saute another 5 minutes. Then add the Acorn squash and the savory and bay leaf and saute yet another 5 minutes. Add the cauliflower and the peas, pour in the chicken stock and bring the mixture to a simmer. Simmer for 30 minutes or till the vegetables are just tender. Serve sprinkled with Parmesan cheese. Oven warmed French bread or focaccia are a great compliment to this meal!
Serves 6-8

Alternatives: Parsnips instead of turnips; vegetable stock instead of chicken stock

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