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Vegetable Run Down
1 tablespoon vegetable oil
2 cups chopped onion
2 cloves garlic -- minced
4 cups chopped peeled chayote -- (1 pound)
3 cups cubed peeled butternut squash -- (1/2-inch) (1 pound)
1 cup cubed carrot
4 cups vegetable stock
1/3 cup fresh lime juice
1 tablespoon minced fresh thyme
1 tablespoon grated peeled gingerroot
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 serrano chiles or -- halved and seeded
1 habanero pepper or fresh scotch bonnet
3 cups halved fresh mushrooms
11 fresh thyme sprigs
5 cups water
4 cups coarsely chopped chayote -- (1 pound)
1 1/2 cups sliced celery
1 1/4 cups coarsely chopped onion
3 tablespoons shredded coconut
10 black peppercorns
10 whole allspice
8 cloves garlic -- halved
1 bay leaf
Heat vegetable oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes. Add chayote and next 2 ingredients; sauté 5 minutes. Add Vegetable Stock and next 5 ingredients; bring to a boil.
Reduce heat, cover, and simmer 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size: 1 cup).
VEGETABLE STOCK: Remove leaves from thyme sprigs; set the leaves aside for Vegetable Run Down. Combine thyme stems and remaining ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, over medium-low heat 30 minutes. Strain stock through a sieve into a large bowl; discard the solids. Yield: 4 cups.