Lotsa Veg StewLotsa Veg Stew
Lotsa Veg Stew
Lotsa Veg Stew
This vegetarian recipe makes use of a variety of vegetables available in the fall. It freezes well, providing a convenient way to increase your family’s intake of highly nutritious vegetables.
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Recipe - Choices Market South Surrey
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Lotsa Veg Stew
Prep Time10 Minutes
Servings8
Cook Time40 Minutes
Ingredients
1 small Leek
3 Pepper Green, yellow and red pepper
2 Carrots
2 cloves Garlic
3 small Zucchini
1 Acorn squash
1 small Cabbage
1 large Turnip
1 kg Tomatoes
8 tbsp. Extra virgin olive oil
3 tbsp. Balsamic vinegar
5 tbsp. Brown sugar
1/8 tsp. Cinammon
1 tbsp. chopped Fresh dill
2 cups Vegetable stock
Directions

Wash and cut vegetables in approximately 1″ pieces. (Organic vegetables do not need to be peeled first.) In a large heavy bottomed pot, put 3 tbsp of extra virgin olive oil and sweat the chopped leek on low heat. When translucent add chopped cabbage and continue stirring.

 

In a large bowl mix the remaining oil, brown sugar, some salt and pepper and all remaining vegetables except tomatoes. Spread out on a baking sheet and put in 450°F oven for 25 mins., mixing 2 or 3 times during roasting.

 

Add cut and cored tomatoes (or cans) to cabbage which is now cooking with leek.

Add vinegar and cinnamon and all roasted vegetables. Top with liquid. Stew on low heat stirring often until desired texture is achieved. Add chopped fresh dill, check seasoning and add salt and pepper to taste.

 

This can be served when ready, but will also freeze well. Serves well with steamed rice or other grains (barley, Kamut etc) Recipe can easily be altered by choosing readily available seasonal fresh vegetables.

10 minutes
Prep Time
40 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 small Leek
Organic - Leeks
Organic - Leeks, 217.5 Gram
$2.39 avg/ea$1.10/100g
3 Pepper Green, yellow and red pepper
Sweet Bell - Peppers
Sweet Bell - Peppers, 2 Pound
$7.98$0.88/100g
2 Carrots
Not Available
2 cloves Garlic
Not Available
3 small Zucchini
Organic - Zucchini Squash
Organic - Zucchini Squash, 225 Gram
$2.97 avg/ea$1.32/100g
1 Acorn squash
Organic - Squash Acorn
Organic - Squash Acorn, 682.5 Gram
$4.48 avg/ea$0.66/100g
1 small Cabbage
Cabbage - Green, Organic
Cabbage - Green, Organic, 1.4 Kilogram
$10.74 avg/ea$0.77/100g
1 large Turnip
Not Available
1 kg Tomatoes
Tomatoes - On the Vine, Each
Tomatoes - On the Vine, Each, 150 Gram
$1.32 avg/ea$0.88/100g
8 tbsp. Extra virgin olive oil
Not Available
3 tbsp. Balsamic vinegar
FILIPPO BERIO - Balsamic Vinegar
FILIPPO BERIO - Balsamic Vinegar, 250 Millilitre
Special
$5.99 was $6.69$2.40/100ml
5 tbsp. Brown sugar
Camino - Camino Organic Brown Sugar
Camino - Camino Organic Brown Sugar, 1 Kilogram
$11.99$1.20/100g
1/8 tsp. Cinammon
Simply Organic - Cinnamon Powder
Simply Organic - Cinnamon Powder, 69 Gram
Special
$7.99 was $8.99$11.58/100g
1 tbsp. chopped Fresh dill
Roots Organic - Herbs Baby Dill Fresh Organic
Roots Organic - Herbs Baby Dill Fresh Organic, 1 Each
$3.28
2 cups Vegetable stock
Imagine - Organic Vegetable Broth Low Sodium
Imagine - Organic Vegetable Broth Low Sodium, 1 Litre
$7.99$0.80/100ml

Directions

Wash and cut vegetables in approximately 1″ pieces. (Organic vegetables do not need to be peeled first.) In a large heavy bottomed pot, put 3 tbsp of extra virgin olive oil and sweat the chopped leek on low heat. When translucent add chopped cabbage and continue stirring.

 

In a large bowl mix the remaining oil, brown sugar, some salt and pepper and all remaining vegetables except tomatoes. Spread out on a baking sheet and put in 450°F oven for 25 mins., mixing 2 or 3 times during roasting.

 

Add cut and cored tomatoes (or cans) to cabbage which is now cooking with leek.

Add vinegar and cinnamon and all roasted vegetables. Top with liquid. Stew on low heat stirring often until desired texture is achieved. Add chopped fresh dill, check seasoning and add salt and pepper to taste.

 

This can be served when ready, but will also freeze well. Serves well with steamed rice or other grains (barley, Kamut etc) Recipe can easily be altered by choosing readily available seasonal fresh vegetables.

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