Summer Vegetable Stew With Basil Puree

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* Exported from MasterCook *

 

Summer Vegetable Stew With Basil Puree

 

Recipe By : Cooking Light Magazine, July 2000, page 132

Serving Size : 5 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***BASIL PUREE***

1 cup basil leaves

1 garlic clove

3 tablespoons water

2 tablespoons olive oil

1/8 teaspoon salt

***VEGETABLES***

1 tablespoon olive oil

2 bay leaves

1 onion -- cut into

1/4 inch -- ¥

thick wedges

6 garlic cloves -- halved

2 thyme sprigs

1 1/2 cups sliced carrot -- (2-inch-thick)

1 pound small red potatoes -- halved

1/2 teaspoon salt

1/2 teaspoon black pepper

3 cups cubed yellow squash -- (about 3/4 pound)

 

-- --

(1-inch)

1 cup yellow bell pepper strips

1/2 pound green beans

--trimmed and cut into 3-inch pieces

2 tomatoes -- peeled and cut

into1-inch pieces

2 tablespoons grated fresh Parmesan cheese -- (1/2 ounce)

 

These coarsely chopped vegetables are a breeze to prepare and cook. Basil

puree, added at the end, punches up the flavor.

 

1. To prepare basil puree, combine basil and 1 garlic clove in a blender;

process until smooth. Add water, 2 tablespoons oil, and 1/8 teaspoon

salt, process until blended. Set aside.

 

2. To prepare vegetables, heat 1 tablespoon oil in a large Dutch oven over

low heat. Add bay leaves; cook 1 minute. Add onion, 6 garlic cloves, and

thyme; cover and cook 10 minutes. Add carrot, potatoes, 1/2 teaspoon salt,

and black pepper; cover and cook 20 minutes. Add squash, bell pepper, and

beans, cover and cook 15 minutes. Add the tomatoes, cover and cook 10

minutes. Discard bay leaves and thyme. Spoon stew into individual bowls;

drizzle with the basil puree, and sprinkle with Parmesan.

 

Yield: 5 servings (serving size: 2 cups stew, about 1 tablespoon basil

puree, and about 1 teaspoon cheese).

 

" Inspired Vegetarian " column, by Deborah Madison.

 

CALORIES 240 (36% from fat); FAT 9.7g (sat l.7g, mono 6.3g, poly 1.18);

PROTEIN 6.8g; CARB 35.4g; FIBER 7.5g; CHOL2mg; IRON 3.3mg; SODIUM 373mg;

CALC 123mg

 

 

 

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