A coworker brought in a large bushel of massive beets and offered them to the staff. Fresh from the garden, how can you ever say no? This is a big excitement in my life: fresh ingredients to cook with. I love working from this point and creating a dish around the key ingredient. You're safe to believe I was first in the bag, fitting as many as I could handle in my backpack for the ride home. Just in time for autumn a colourful, hearty stew full of vibrant vegetables and fresh flavours to prime your immune system for the cold season. Prep Time: 10 minutes Cook Time: 50 minutes Yield: 4-6 servings You'll need:
1. Place a large pot on medium-high heat with the coconut oil, onions and garlic while you chop your veggies in order.
2. Once sizzling, approx 5 minutes, add the sweet potatoe and beets and stir well. Allow to cook for 5-7 minutes. 3. add the rest of the vegetables and allow to cook for another 5-7 minutes. 4. Mix in the vegetable bouillon, chili and 4 cups water. Turn the heat to high and bring to a boil. 5. Once boiling, add the bay leaves, and turn the heat down to medium-low allowing the stew to simmer and thicken. In approx 30 minutes, vegetables should be softened and stew slightly thickened. 6. Let the stew cool and remove the bay leaves. Then take 2-3 large scoops and blend in a blender until creamy. Add this back to the stew and mix well. 7. If you still want the stew thicker, mix the flour in the remaining 1/2 cup water with a fork until there are no lumps. Slowly pour the mixture into the stew while stirring. Serve and enjoy! Jacqueline
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November 2015
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