WINTER VEGETABLE STEW
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- 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.
- Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.
- Combing above ingredients in a medium bowl and mix well.;
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Melissa Owens
[email protected]This stew is a great way to get your kids to eat their vegetables.
Selina Khatun
[email protected]This stew is so versatile. You can add any vegetables you like, or even some leftover meat.
Free Xq
[email protected]I'm allergic to celery, so I substituted it with parsnips. The stew was still delicious!
Fadi Sawaqed
[email protected]I'm not usually a fan of stews, but this one is really good. It's not too heavy and the vegetables are still crunchy.
Benji Tube
[email protected]This stew is a great way to use up leftover vegetables.
Sanu Budha
[email protected]This stew is so easy to make. I just threw all the ingredients in my slow cooker and let it cook on low for 8 hours. Dinner was ready when I got home from work!
Nahidur Islam
[email protected]I love the addition of the rosemary and thyme in this stew. They give it a wonderful flavor.
Lanell Williams
[email protected]This stew is perfect for a cold winter day. It's warm and comforting, and the vegetables are packed with nutrients.
samsung
[email protected]I'm not a big fan of stews, but this one is really good. It's not too heavy and the vegetables are still crunchy.
Ahmed ROmanGO
[email protected]This stew is delicious! The vegetables are cooked perfectly and the broth is flavorful.
Parbej Hossen
[email protected]I love this stew! It's so hearty and filling. I always feel satisfied after eating a bowl of this stew.
John Hall
[email protected]This stew is so easy to make. I just threw all the ingredients in my slow cooker and let it cook on low for 8 hours. When I came home from work, dinner was ready! The stew was perfect for a cold winter night.
Anthony Staten
[email protected]This stew is a great way to use up leftover vegetables. I had some carrots, celery, and potatoes that were about to go bad, so I threw them all in the stew. It turned out great! The vegetables were tender and flavorful, and the broth was delicious.
Yunish Rai
[email protected]I'm not usually a fan of stews, but this one really surprised me. It's so flavorful and comforting. The vegetables are cooked perfectly and the broth is rich and savory. I'll definitely be making this again.
Monica Fulton
[email protected]This winter vegetable stew is a great way to warm up on a cold day. It's packed with hearty vegetables and has a delicious, savory broth. I especially love the addition of the rosemary and thyme, which give the stew a wonderful depth of flavor.