Veggie Jumble Stew
Mix and match your family's favorite vegetables for this main dish stew, which is served on a slice of bread.
Prep Time:
20 mins
Total Time:
40 mins
Servings:
6 servings
Ingredients
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2 tablespoons olive oil
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3 tablespoons all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 pound new potatoes (halve any large potatoes
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1-1/2 cups packaged peeled baby carrots or 3 parsnips, cut into 1-1/2-inch pieces
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8 ounces small brussels sprouts (halve any large sprouts), or one 9-ounce package frozen whole green beans
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1 cup frozen pearl onions or purple boiling onions
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2 stalks celery, cut into 1-1/2-inch pieces
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1-1/2 teaspoons bottled minced garlic or 3 cloves garlic, minced
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1 14-ounce can vegetable broth or chicken broth
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1-1/2 cups apple cider
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1/2 loaf of unsliced white bread or 6 slices bread
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4 ounces thinly sliced white cheddar cheese or Swiss cheese
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Fresh apple wedges
Directions
1.
In a 4-quart Dutch oven or large pot heat oil over medium heat. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Add the potatoes,rots, brussels sprouts, onion, celery, and garlic. Cook and stir for 5 minutes more.
2.
Stir in broth and cider. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until potatoes are tender.
3.
Meanwhile, cut 6 thick slices lengthwise from loaf of bread. If desired, toast bread and halve slices.
4.
To serve, place bread on six individual plates. Divide stew among plates, pouring over bread. Top with cheese. Serve with fresh apple wedges. Makes 6 servings.
Nutrition information
Calories 461, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 16 mg, Sodium 818 mg, Carbohydrate 72 g, Fiber 7 g, Protein 15 g. Daily Values: Vitamin C 77%, Calcium 25%, Iron 27%.
Percent Daily Values are based on a 2,000 calorie diet
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