This hearty yet festive stew is perfect for the vegetarians in the crowd. The recipe makes four entrée servings, plus enough for other guests to have a taste, too.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2009
- 1 head garlic
- 3 tablespoons olive oil
- 1 pkg pearl onion peeled
- 1 1/2 lb Yukon Gold potato peeled and cut into chunks
- 5 fresh parsley sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch saffron
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cauliflower cut into florets
- 2 cups cooked chestnuts (see Tip, below)
- 1 butternut squash peeled and cut into chunks
MethodTrim top off garlic head to expose cloves. Place on square of foil and drizzle with 1 tsp (5 mL) of the oil; seal package. Bake in 375°F (190°C) oven until tender, about 35 minutes. Let cool enough to handle; squeeze out cloves into bowl. Set aside.
Meanwhile, in large Dutch oven, heat remaining oil over medium heat; cook onions, stirring occasionally, until golden, about 6 minutes.
Stir in potatoes, parsley and thyme sprigs, bay leaves, salt, pepper, saffron and roasted garlic; cook, stirring, for 2 minutes.
Stir in flour; cook, stirring, for 2 minutes. Gradually stir in broth, scraping up browned bits. Stir in 3 cups (750 mL) water and bring to boil; reduce heat, cover and simmer for 10 minutes.
Stir in cauliflower and chestnuts; simmer for 5 minutes.
Stir in squash; simmer for 10 minutes. Discard parsley, thyme and bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate for up to 24 hours. Rewarm to serve, stirring gently to keep squash in chunks.)
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Nutritional facts Per serving: about
- Sodium 492 mg
- Protein 5 g
- Calories 263.0
- Total fat 6 g
- Potassium 751 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 50 g
- Iron 11.0
- Folate 33.0
- Calcium 6.0
- Vitamin A 79.0
- Vitamin C 72.0