Vegetable Run Down Recipe - Cooking Index
Vegetable Run Down Recipe - Cooking Index
| 1 tablespoon | Vegetable oil | |
| 2 cups | Chopped onion | |
| 2 x | Garlic - minced | |
| 4 cups | Chopped peeled chayote - (1 pound) | |
| 3 cups | Cubed peeled butternut squash - (1/2-inch) (1 pound) | |
| 1 cup | Cubed carrot | |
| 4 cups | Vegetable stock | |
| 1/3 cup | Fresh lime juice | |
| 1 tablespoon | Minced fresh thyme | |
| 1 tablespoon | Grated peeled gingerroot | |
| 1/4 teaspoon | Salt | |
| 1/4 teaspoon | Ground pepper | |
| 2 | Serrano chiles or - halved and seeded | |
| 1 | Habanero pepper or fresh scotch bonnet | |
| 3 cups | Halved fresh mushrooms | |
| Vegetable Stock | ||
| 11 | Fresh thyme sprigs | |
| 5 cups | Water | |
| 4 cups | Coarsely chopped chayote - (1 pound) | |
| 1 1/2 cups | Sliced celery | |
| 1 1/4 cups | Coarsely chopped onion | |
| 3 tablespoons | Shredded coconut | |
| 10 | Black peppercorns | |
| 10 x | Allspice | |
| 8 x | Garlic - halved | |
| 1 | Bay leaf |
Heat vegetable oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes. Add chayote and next 2 ingredients; saute 5 minutes. Add Vegetable Stock and next 5 ingredients; bring to a boil.
Reduce heat, cover, and simmer 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size: 1 cup).
VEGETABLE STOCK: Remove leaves from thyme sprigs; set the leaves aside for Vegetable Run Down. Combine thyme stems and remaining ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, over medium-low heat 30 minutes. Strain stock through a sieve into a large bowl; discard the solids. Yield: 4 cups.
Source:
Cooking Light, Sept 1994, page 90
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