Sweet and Sour Vegetable Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 1
- 1/4 c honey
- 1/4 c chopped fresh basil
- 2 cloves garlic, finely
- 1/4 c chopped fresh cilantro or
- 1 tb chopped fresh ginger root
- 2 potatoes, peeled and cut
- 1 teasp hot chili paste (i use
- 1 teasp five-spice powder
- 3 lg leeks, trimmed and thickly
- 2 carrots, sliced 1/2 inch
- 1 lb butternut squash, peeled and
- 2 sweet potatoes, peeled and
- 1/4 c rice vinegar or cider
- 1 cn (19 oz) chickpeas, rinsed
- 1 teasp sesame oil
- 2 ears corn, cut in half
- 1 bulb fennel, trimmed and cut
- 2 teasp olive oil
- 1 cn (28 oz) tomatoes, pureed
- Carbohydrate 34.936875 g
- Cholesterol 0 mg
- Fat 0.0048 g
- Fiber 0.0967500014416873 g
- Protein 0.15075 g
- Saturated Fat 0.0003075 g
- Serving Size 1 1 Serving (497g)
- Sodium 1.725 mg
- Sugar 34.8401249985583 g
- Trans Fat 0.000915 g
- Calories 129 calories
This recipe is very good, also very unusual, Ive never seen another similar. Its based on a dish by Mark McEwen from North 44 , supposed to be one of Torontos best reastaurants. Ive never been there. Alexandra?? Jennifer?? 1) Heat olive oil in Dutch oven. Add garlic, ginger, leeks, cook gently until leeks wilt. Add a little water if pan appears dry. 2) Add carrots, fennel, potatoes, sweet potatoes, and squash. Combine well and cook about 20 minutes. 3) Add vinegar, honey, chili paste, and five-spice powder. Bring to a boil. 4) Add tomatoes, corn and chickpeas. Cook for 10-15 minutes longer, uncovered, until thick and stew-like. 5) Add sesame oil, cilantro and basil. Taste and adjust seasonings if necessary. Serves 6-8. >From Bonnie Sterns Simply HeartSmart Cooking. Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 20:52:16 -0500 From: Leslie Duncan <duncan@VIANET.ON.CA>
