Winter Vegetable Stew

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<mx2 source= " MasterCook 5.0 " date= " December 01, 2000 " >

<Summ>

<Nam>

Winter Vegetable Stew

</Nam></Summ>

<RcpE name= " Winter Vegetable Stew " author= " Cooking Live #9603, Thanksgiving

Alternatives " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Winter Vegetable Stew

 

Recipe By :Cooking Live #9603, Thanksgiving Alternatives

Serving Size : 0 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

1 white or cheese pumpkin -- about 6 pounds

1/2 cup Spice Mix -- recipe follows

1 tablespoons extra virgin olive oil -- (1-2)

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 mi

3 toasted cinnamon sticks

12 ounces peeled butternut or other squash -- cut into 1-inch cube

4 ounces peeled rutabaga -- cut into 1-inch cube

4 ounces peeled turnip -- cut into 1-inch cube

4 cups Squash Sauce -- recipe follows

2 large Peruvian potatoes -- steamed, peeled and

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

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.

 

Source:

" Michel Nischan "

S(Formatted by):

" KES on 12/01/00 "

 

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

 

 

 

Nutr. Assoc. : 1216 0 0 793 4294 4294 3388 0 2706 2406 1292 5368 0 4608

4608 0

 

]]>

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<Serv qty= " 0 " />

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<CatS>

<CatT>

Soups & amp; Stews

</CatT>

</CatS>

<IngR name= " white or cheese pumpkin " qty= " 1 " >

<IPrp>

about 6 pounds

</IPrp>

<INtI>

1216

</INtI>

</IngR>

<IngR name= " Spice Mix " unit= " cup " qty= " 1/2 " code= " R " >

<IPrp>

recipe follows

</IPrp>

</IngR>

<IngR name= " extra virgin olive oil " unit= " tablespoons " qty= " 1 " >

<IPrp>

(1-2)

</IPrp>

</IngR>

<IngR name= " thinly sliced leeks " unit= " ounces " qty= " 2 " >

<INtI>

793

</INtI>

</IngR>

<IngR name= " cipolinni onions " unit= " ounces " qty= " 5 " >

<IPrp>

roasted then peeled

</IPrp>

<INtI>

4294

</INtI>

</IngR>

<IngR name= " red pearl onions " unit= " ounces " qty= " 5 " >

<IPrp>

roasted then peeled

</IPrp>

<INtI>

4294

</INtI>

</IngR>

<IngR name= " freshly grated nutmeg " unit= " teaspoon " qty= " 1/2 " >

<INtI>

3388

</INtI>

</IngR>

<IngR name= " jalapeno pepper " qty= " 1/2 " >

<IPrp>

seeded and finely minced

</IPrp>

</IngR>

<IngR name= " toasted cinnamon sticks " qty= " 3 " >

<INtI>

2706

</INtI>

</IngR>

<IngR name= " peeled butternut or other squash " unit= " ounces " qty= " 12 " >

<IPrp>

cut into 1-inch cubes and roasted 20 minutes in a preheated 350 degree oven

(12-15)

</IPrp>

<INtI>

2406

</INtI>

</IngR>

<IngR name= " peeled rutabaga " unit= " ounces " qty= " 4 " >

<IPrp>

cut into 1-inch cubes and roasted 30 minutes

</IPrp>

<INtI>

1292

</INtI>

</IngR>

<IngR name= " peeled turnip " unit= " ounces " qty= " 4 " >

<IPrp>

cut into 1-inch cubes and roasted 15 to 20 minutes

</IPrp>

<INtI>

5368

</INtI>

</IngR>

<IngR name= " Squash Sauce " unit= " cups " qty= " 4 " code= " R " >

<IPrp>

recipe follows

</IPrp>

</IngR>

<IngR name= " Peruvian potatoes " unit= " large " qty= " 2 " >

<IPrp>

steamed, peeled and cut into 1-inch cubes

</IPrp>

<INtI>

4608

</INtI>

</IngR>

<IngR name= " Yukon gold potatoes " unit= " large " qty= " 3 " >

<IPrp>

steamed, peeled, and cut into 1-inch cubes (3-4)

</IPrp>

<INtI>

4608

</INtI>

</IngR>

<IngR name= " coarsely chopped fresh herbs " unit= " cup " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

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.

</DirT>

<DirT>

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.

</DirT>

<DirT>

Purée any leftover pumpkin with some spice mixture and brown sugar and use as

you would canned pumpkin to make a savory pumpkin pie.

</DirT>

</DirS>

<Srce>

Michel Nischan

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

</RcpE>

<RcpE name= " Spice Mix " author= " Cooking Live #9603, Thanksgiving Alternatives " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Spice Mix

 

Recipe By :Cooking Live #9603, Thanksgiving Alternatives

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Condiments Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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

2/3 cup ras el hanout

1/4 cup raw cane sugar

1 tablespoon kosher or coarse sea salt

salt and pepper -- to taste

 

Combing above ingredients in a medium bowl and mix well.

 

Source:

" Michel Nischan "

S(Formatted by):

" KES on 12/01/00 "

 

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

 

 

 

Nutr. Assoc. : 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Sauces & amp; Condiments

</CatT>

<CatT>

Soups & amp; Stews

</CatT>

</CatS>

<IngR name= " ras el hanout " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " raw cane sugar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " kosher or coarse sea salt " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Combing above ingredients in a medium bowl and mix well.

</DirT>

</DirS>

<Srce>

Michel Nischan

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

</RcpE>

<RcpE name= " Squash Sauce " author= " Cooking Live #9603, Thanksgiving

Alternatives " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Squash Sauce

 

Recipe By :Cooking Live #9603, Thanksgiving Alternatives

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Condiments Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons grapeseed or extra virgin olive oil

1/4 cup diced onion

1 cups squash (butternut or delicatta) -- peeled and cut into

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 sauté 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.

 

Source:

" Michel Nischan "

S(Formatted by):

" KES on 12/01/00 "

 

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

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Sauces & amp; Condiments

</CatT>

<CatT>

Soups & amp; Stews

</CatT>

</CatS>

<IngR name= " grapeseed or extra virgin olive oil " unit= " tablespoons "

qty= " 2 " ></IngR>

<IngR name= " diced onion " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " squash (butternut or delicatta) " unit= " cups " qty= " 1 " >

<IPrp>

peeled and cut into 1/2-inch cubes (1-2)

</IPrp>

</IngR>

<IngR name= " vegetable stock " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " raw cane sugar " >

<IPrp>

if necessary

</IPrp>

</IngR>

<IngR name= " ras al hannout " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

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

then sauté 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.

</DirT>

</DirS>

<Srce>

Michel Nischan

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

</RcpE></mx2>