Feast Entree: Winter Vegetable Stew

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ASIAN PEAR SALAD

WINTER VEGETABLE STEW

BASMATI AND BLACK RICE JUK

 

Ellen

 

 

* Exported from MasterCook Mac *

 

WINTER VEGETABLE STEW

 

Recipe By : Michel Nischan

 

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 white or cheese pumpkin -- about 6 pounds

1/2 cup spice mixture -- see recipe

1 tablespoon extra virgin olive oil -- (1 to 2)

2 ounces thinly sliced leeks

5 ounces cipolinni onions -- roasted then peeled

5 ounces red pearl onions -- roasted then peeled

1/2 teaspoon freshly grated nutmeg

1/2 jalapeno pepper -- seeded and finely

minced

3 toasted cinnamon sticks

12 ounces peeled butternut or other squash -- (12 to 15)

- cut into 1-inch cubes

- and roasted 20 minutes

- in a preheated 350 degree oven

4 ounces peeled rutabaga -- cut into 1-inch

cubes

- and roasted 30 minutes

4 ounces peeled turnip -- cut into 1-inch

cubes

- and roasted 15 to 20 minutes

4 cups squash sauce -- see recipe

2 large Peruvian potatoes -- steamed, peeled

- and cut into 1-inch cubes

3 large Yukon gold potatoes -- steamed, peeled (3

to 4)

- and cut into 1-inch cubes

1/4 cup coarsely chopped fresh herbs

 

Cut the top off the pumpkin as though you were going to make a

Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is

clean. Clean and reserve the seeds. Rub the lid and inside of the

pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin

cut-side-down on a baking pan. Wrap the pumpkin completely with 1

layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55

minutes or until the pumpkin turns just tender.

 

Meanwhile, heat the oil in a large saucepot over medium heat. Add the

leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the

leeks begin to soften. Add the squashes and root vegetables to heat

through. Add the hot squash sauce, the potatoes, and bring to a

simmer. Remove from heat and add the herbs. Remove the pumpkin

from the oven and stand upright. Ladle the stew into the cavity of the

pumpkin.

 

To serve, toast some Russian black bread or walnut raisin bread and

place a slice in each of several warmed bowls. Sprinkle some of the

spice mixture on the rim of the pumpkin. Use a carving knife to cut

thin slices off the pumpkin. Arrange the slices around the bread then

ladle some of the stew over the bread. Sprinkle the freshly cut rim of

the pumpkin with more spice mixture and the stew with more herbs.

Repeat the process until the stew and pumpkin are gone.

 

Purée any leftover pumpkin with some spice mixture and brown sugar

and use as you would canned pumpkin to make a savory pumpkin pie.

 

 

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Per serving (excluding unknown items): 1955 Calories; 18g Fat (8%

calories from fat); 49g Protein; 425g Carbohydrate; 0mg Cholesterol;

598mg Sodium

Food Exchanges: 24 1/2 Starch/Bread; 6 1/2 Vegetable; 3 Fat; 1 Other

Carbohydrates

 

Serving Ideas : 2000 Thanksgiving

 

 

Nutr. Assoc. : 1216 0 0 793 4294 4417 962 0 0 385 2406 0 0 0 1292 0 0 5368

0 0 0 4608 0 4608 0 0 3373

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* Exported from MasterCook Mac *

 

SPICE MIX

 

Recipe By : Michel Nischan

Serving Size : 1 Preparation Time :0:00

Categories : Condiments & Seasoning Information, Tips, Misc.

 

Amount Measure Ingredient -- Preparation Method

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

2/3 cup ras el hanout

1/4 cup raw cane sugar

1 tablespoon kosher salt

- or coarse sea salt

Salt and pepper -- to taste

 

Combing above ingredients in a medium bowl and mix well.

 

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol;

5640mg Sodium

 

Serving Ideas : 2000 Thanksgiving

 

 

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* Exported from MasterCook Mac *

 

SQUASH SAUCE

 

Recipe By : Michel Nischan

 

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons grapeseed or extra virgin olive

oil

1/4 cup diced onion

1 cups squash (butternut or delicatta) -- (1 to 2)

peeled

- and cut into 1/2-inch cubes

2 cups vegetable stock

Salt and pepper -- to taste

Raw cane sugar -- if necessary

Ras al hannout -- to taste

 

Heat the oil in a medium saucepot until hot. Add the onion and squash

cubes, then saute until the onions are soft. Add the vegetable stock,

bring to a slow simmer and cook until the squash is tender enough to

purée. Season to taste with salt, pepper, sugar (if necessary) and ras

al hannout.

 

 

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Per serving: 612 Calories; 35g Fat (51% calories from fat); 14g

Protein; 63g Carbohydrate; 5mg Cholesterol; 3309mg Sodium

Food Exchanges: 3 1/2 Starch/Bread; 2 Vegetable; 7 Fat

 

Serving Ideas : 2000 Thanksgiving

 

 

Nutr. Assoc. : 4267 0 0 5108 0 0 0 0 0 0

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