Braised Shallots and Squash Stew

52 people added this to their Recipe Box

Tested Till Perfect

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%

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.

 





For more great recipes when you're on the go, get Canadian Living Mobile!
Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.

E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »

Advertisement

Featured Menu







Our Partners




Our Contests