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MSGID: 35159.fidonet_cooking@1:105/500 2d920c7f
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Autumn Vegetable Stew
 Categories: Stews
      Yield: 6 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 md Onion; finely chopped
      1 lg Yellow turnip;
           - peeled & diced -OR-
      1 sm Rutabaga; peeled & diced
      1 lg Carrot; halved lengthwise &
           - cut into 1/4" half-moons
      1 lg Sweet potato; peeled & diced
      2 c  Winter squash;
           - peeled, seeded & diced
      2 c  Vegetable broth;
           - or more if desired
    1/2 c  Dry white wine
      1 ts Fresh thyme; chopped -OR-
    1/2 ts Dried thyme
      1 ts Salt
    1/4 ts Black pepper; freshly ground
      2 c  Collard greens or
           - other dark leafy greens;
           - chopped
  1 1/2 c  Cooked dark red kidney
           - beans -OR-
     15 oz Can beans; rinsed & drained
      2 tb Fresh parsley; chopped
 
  Simmer greens in a pot of salted water until tender and drained.
  
  Heat the oil or water in a large saucepan over medium heat. Add the
  onion, turnip, carrot, parsnip, sweet potato, and squash. Cover and
  cook, stirring occasionally, until slightly softened, about 10
  minutes. Stir in the broth, wine, thyme, salt, and pepper, and bring
  to a boil. Reduce the heat to low and simmer until the vegetables
  soften and the liquid is reduced, about 30 minutes. If a thinner stew
  is desired, add more broth. If a thicker stew is preferred, puree
  about 1-1/2 cups of the stew in a blender or food processor and stir
  back into the pot, or use an immersion blender to puree some of the
  stew right in the pot.
  
  Sir in the collards and kidney beans. Taste and adjust the seasonings.
  Simmer to heat through and allow the flavors to mingle, about 10
  minutes. Sprinkle with the parsley and serve hot.
  
  Recipe by Vegan Planet
 
MMMMM
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