Braised Shallots and Squash Stew
Simmering the whole shallots and garlic cloves in the stew enhances their natural sweetness. If you like, you can substitute other seasonal favourites, such as rutabaga and carrots, for the squash and top the stew with crunchy croutons or toasted bread crumbs.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 230 |
| pro | 10 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 40 g |
| fibre | 11 g |
| chol | 0 mg |
| sodium | 627 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 19% |
| vit A | 55% |
| vit C | 25% |
| folate | 35% |
Suggested Recipes
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2 tbsp (25 mL) olive oil
3 cups (750 mL) shallots (about 1 lb/500 g)
6 cloves garlic
2 tbsp (25 mL) all-purpose flour
2 tsp (10 mL) crumbled dried sage
4 cups (1 L) cubed peeled squash
3 cups (750 mL) vegetable stock
1/2 cup (125 mL) dry white wine
1/4 tsp (1 mL) each salt and pepper
2 cans (each 19 oz/540 mL) white kidney beans, drained and rinsed
1/4 cup (50 mL) chopped fresh parsley
Preparation:
In large Dutch oven, heat oil over medium heat; cook shallots and garlic until golden brown, about 7 minutes. Add flour and sage; cook, stirring, for 1 minute. Add squash, vegetable stock, wine, salt and pepper; bring to boil.
Cover and simmer over medium-low heat, or cover and cook in 350°F (180°C) oven, until squash is tender, about 30 minutes.
Using potato masher, mash half of the beans. Add mashed and remaining whole beans to pan; cook, uncovered and stirring occasionally, until heated through and sauce is slightly thickened, 5 to 10 minutes. Stir in parsley.
Tags:
Main Course; Vegetables; Beans and Legumes; One-Pot; Vegetarian;
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