Vegetable Run Down

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onion
2		Garlic - minced
4 cups	584g / 20oz	Chopped peeled chayote - (1 pound)
3 cups	594g / 20oz	Cubed peeled butternut squash - (1/2-inch) (1 pound)
1 cup	110g / 3.9oz	Cubed carrot
4 cups	948ml	Vegetable stock
1/3 cup	78ml	Fresh lime juice
1 tablespoon	15ml	Minced fresh thyme
1 tablespoon	15ml	Grated peeled gingerroot
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground pepper
2		Serrano chiles or - halved and seeded
1		Habanero pepper or fresh scotch bonnet
3 cups	711ml	Halved fresh mushrooms
		Vegetable Stock
11		Fresh thyme sprigs
5 cups	1185ml	Water
4 cups	584g / 20oz	Coarsely chopped chayote - (1 pound)
1 1/2 cups	165g / 5.8oz	Sliced celery
1 1/4 cups	78g / 2.8oz	Coarsely chopped onion
3 tablespoons	45ml	Shredded coconut
10		Black peppercorns
10		Allspice
8		Garlic - halved
1		Bay leaf

Recipe Instructions

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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