xposting - harvest veg fricassee

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elf, mc, veg

 

 

* Exported from MasterCook *

 

Harvest Vegetable Fricassee

 

Recipe By :Would Bar, Highland, NY http://thewould.com/inn.html

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

3 large carrots -- peeled, 1/2-inch crosscuts

3 large parsnips -- peeled, 1/2-inch crosscuts

3 cups peeled and cut butternut squash -- 1/2-inch cubes

1 1/2 cups chopped onion

3 large garlic cloves -- minced

1 bay leaf

1 tablespoon butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups canned vegetable broth

 

Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté

4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost

tender, stirring often, about 15 minutes.

 

Melt butter in large skillet over medium heat. Add flour; whisk 1 minute.

Gradually add broth; bring to boil, whisking until slightly thickened, about 3

minutes.

 

Add vegetables to skillet. Reduce heat to low, cover and simmer gently until

vegetables are tender, about 10 minutes. Season with salt and pepper. Discard

bay leaf.

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This recipe has been modifed to use two-thirds the olive oil.

 

Source:

" Bon Appétit September 1997 "

S(Internet Address:):

" http://food.epicurious.com/run/recipe/view?id=4241 "

 

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Per Serving (excluding unknown items): 266 Calories; 7g Fat (22.6% calories from

fat); 5g Protein; 50g Carbohydrate; 12g Dietary Fiber; 8mg Cholesterol; 71mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Vegetable; 1 Fat.

 

NOTES : This is an adaptation of a recipe by Claire Winslow at The Would Bar &

Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found

that their clientele is becoming more interested in meatless entrées, especially

homey ones like this fricassee. Its great with buttermilk biscuits.

Nutr. Assoc. : 0 0 0 4644 0 0 0 0 0 1582