Parsnip and Squash Stew att: Chanda

[Guest guest]

Chanda, you can use canned white beans or whole pinto beans also. I

use cooked cranberry beans. They are like a white bean with reddish

wavy spots running through them. The chipotle peppers (they have a

roasted sauce on them) are in a small can in the ethnic or Mexican

food isle of most large grocery chains. If you can't find that type

pepper then use canned jalapeno diced and a dot of liquid smoke and

this works also. Marsha

 

 

 

 

, " PuterWitch "

<puterwitch@c...> wrote:

>

> thanks Marsha, this sounds good.

> what is a chipotle pepper, and what are cranberry beans?

> I do so love the squashes. Wish my family shared my sentiment.

>

> Blessings,

> Chanda

> -

> marsha l

> group

> Saturday, October 08, 2005 5:49 PM

> Parsnip and Squash Stew recipe posting

>

>

> Chanda, I make this one often. Hope you like it........Marsha

> Recipe By :

> Vegetarian Times, November 1998

> Serving Size : 4 Parsnip and Squash Stew

> 1 tablespoon canola oil

> 1 cup sliced celery -- (about 2 med. stalks

> 2 garlic cloves -- minced

> 1 chipotle pepper -- minced (optional)

> 4 large tomatoes -- cored and diced

> 1 1/2 tablespoons paprika

> 1 tablespoon dried oregano

> salt and pepper to taste

> 2 cups peeled and diced buttercup or butternut squash

> 2 cups peeled and diced parsnips -- (about 2 to 3 large)

> 12 pearl onions -- peeled, up to 16 ( brown onions work too)

> 1 cup diced carrots

> 2 1/2 cups water

> 1 1/2 cups cooked or canned cranberry beans -- drained

> 1 cup fresh or frozen corn kernels

> 8 broccoli florets

> In a large saucepan, heat oil; add celery, garlic and chipotle.

> Saute 3 to 4 minutes.

> Add tomatoes, paprika, oregano, and salt and pepper; cook about 8

minutes more over medium-low heat, stirring frequently, until mixture

resembles thick pulp.

> Add squash, parsnips, onions, carrots and water; cook, stirring

occasionally, until squash and parsnips are tender, about 30 minutes.

> Stir in beans, corn and broccoli.

> Cover and cook 5 to 10 minutes more.

> Serve in a large bowl with brown rice or quinoa on the side.

Makes 4 to 6 servings.

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