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Vegetable Stew

Vegetable Stew

Setting off the earthy flavors of carrots, potatoes, zucchini, and mushrooms with fresh sage and thyme, this hearty stew is as comforting as it is nutritious.  Top with a spoonful of basil pesto for added herbal flavor.

Ingredients

  • 1 pound New Baby Red or Fingerling potatoes, scrubbed & rinsed
  • 2 tablespoon olive oil
  • 2 large shallots, cut into wedges lengthwise
  • 1/2 pound mushrooms, quartered
  • 1/2 pound baby carrots
  • 1 cup chicken stock
  • 2 medium zucchini or squash, 1-inch pieces
  • 1/3 cup red wine
  • 1/4 cup fresh sage, coarsely chopped
  • 1/4 cup fresh thyme

Instructions

  1. On microwave safe plate, place potatoes in circle, cover with paper towel and par-cook for 5 minutes on high power.
  2. Heat olive oil in large skillet, add shallots and saute 3 minutes.
  3. Add mushrooms and sauté for 5 minutes.
  4. Increase heat to medium high; add carrots, potatoes and 1/2 cup chicken stock. Stir well and continue to cook for 30 minutes.
  5. Add 1/4 cup chicken stock, squash and reduce heat to simmer 10 minutes.
  6. Stir in red wine, 1/4 cup chicken stock and fresh herbs.
  7. Simmer for up to 2 hours on low.
  8. Garnish with fresh sage & thyme and serve with a rustic loaf of bread.

Quick Notes

Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com

Time: 3 hours

Servings: 6

Recipesmediumsagesoupsthymevegetarian
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