vegan: veg stew with wine sauce

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* Exported from MasterCook *

 

Vegetable Stew with Rich Red Wine Sauce

 

Recipe By :Caprial Pence

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

6 shallots -- halved lengthwise

3 cloves garlic -- chopped

1 onion -- diced

5 peeled carrots -- large dice

1 peeled turnip -- large dice

3 large peeled potatoes -- large dice

1 large peeled sweet potato -- large dice

3 roasted red bell peppers -- peeled, seeded, diced

1/2 cup all-purpose flour

2 cups red wine

3 cups roasted vegetable stock

1 tablespoon chopped fresh rosemary

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh marjoram

2 tablespoons hot pepper sauce

salt

freshly ground black pepper

 

Heat the olive oil in a large stockpot over high heat until very hot. Add the

shallots and cook until they start to caramelize. Add the garlic, toss, and

cook lightly for 1 to 2 minutes.

 

Meanwhile, put all of the diced vegetables in a bowl and toss with the flour.

Add the vegetables to the stockpot and brown for 4 to 5 minutes. Add the red

wine and reduce until about 1/2 cup of liquid remains. Add the stock and fresh

herbs and cook, covered, until the vegetables are tender. Stir in the cayenne

sauce. Season to taste with salt and pepper.

 

To serve, place the stew in a large serving bowl and serve hot.

 

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Per Serving (excluding unknown items): 506 Calories; 10g Fat (21.1% calories

from fat); 11g Protein; 76g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol;

1548mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 1/2 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 5368 4608 5212 0 0 0 27237 0 0 0 0 0 0

 

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