Eight-Vegetable Stew
Today's Parent
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You may leave out any of the 8 vegetables in this recipe, just make up for it with something else to keep the total volume the same (and, of course, adjust the name of the dish).
Ingredients
-
1/4 cup
olive oil
-
2 cups
small
mushrooms
, whole but stems trimmed (about 250 g)
-
1 1/2 cups
baby
carrots
, (about 250 g)
-
3
garlic cloves
, chopped
-
1 cup
vegetable broth
-
1 cup
pearl onions
, peeled (about 125 g)
-
2 cups
water
-
2 tbsp
tomato paste
-
1/4 cup
parsley
, chopped
-
1 tsp
salt
-
1
large red
sweet pepper
, cut in strips
-
1
small
zucchini
, cut into 1/2-in. chunks
-
2 cups
broccoli florets
-
1 cup
cauliflower florets
-
1
540-mL can
chickpeas
, drained
Instructions
- In a large skillet, heat the olive oil over medium heat, and saute the mushrooms, carrots and garlic for 1 minute. Add the broth and cook over fairly high heat for about 5 minutes – until the liquid has been reduced to about half.
- Add the onions, water, tomato paste, parsley and salt. Cook, stirring frequently, over high heat until the onions are tender – 5 to 7 minutes. Now toss in the red pepper strips, zucchini, broccoli and cauliflower and cook, stirring, for another 5 to 7 minutes, until all the vegetables are tender but still slightly crisp. Finally, dump in the chickpeas and cook only long enough to heat through.
- Serve with rice or mashed potatoes, or bake into a veggie pot pie (see below).
- Veggie Pot Pie: What a concept! After the stew has finished cooking, turn it into an ovenproof baking dish and top with a layer of unbaked biscuits (homemade or refrigerated ones from a can). Bake at 375°F (190°C) for about 20 minutes until the biscuits are browned. Lovely.