Cooking Index - Cooking Recipes & IdeasFall Vegetable Stew Recipe - Cooking Index

Fall Vegetable Stew

Type: Vegetables
Courses: Soup
Serves: 6 people

Recipe Ingredients

3 tablespoons 45mlButter
1   Green onions, white parts only - chopped
1 lb 454g / 16ozYellow crookneck squash - sliced
  Salt - to taste
1 section  Fresh thyme
1 1/2 cups 240g / 8.5ozWater if using fresh beans
  Or 1/2 cup if using frozen beans
3/4 lb 340g / 11ozFresh lima beans
  Or 10 oz rinsed frozen baby limas
2   Corn
1/2 lb 227g / 8ozCherry tomatoes
1/4 cup 59mlTorn fresh basil

Recipe Instructions

Heat butter and green onions in large skillet over medium heat. Cook, stirring occasionally, until onions begin to soften, about 5 minutes. Add squash, 1 teaspoon salt, thyme, water and fresh lima beans, if using. Cover skillet and increase heat to medium-high. Cook, stirring occasionally, until squash and beans soften, about 15 minutes.

While squash is cooking, cut kernels from ears of corn. When squash has softened, add frozen beans, if using, cherry tomatoes and corn kernels. Scrape cobs with back of knife, adding corn "milk" to skillet. There should be just enough liquid in pan to barely coat vegetables when stirred.

Cook 5 minutes and season to taste with salt. Add basil and serve.

This recipe yields 6 main-dish servings.

Each serving: 124 calories; 107 mg sodium; 12 mg cholesterol; 5 grams fat; 18 grams carbohydrates; 5 grams protein; 1.53 grams fiber.

Source:
The Los Angeles Times, 10-20-1999

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