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Title: Vegetable Run Down
Categories: Vegetable
Yield: 10 Servings
| 1 | tb | Vegetable oil |
| 2 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 4 | c | Chopped peeled chayote, (1 pound) |
| 3 | c | Cubed peeled butternut squash, (1/2-inch) (1 pound) |
| 1 | c | Cubed carrot |
| 4 | c | Vegetable Stock |
| 1/3 | c | Fresh lime juice |
| 1 | tb | Minced fresh thyme |
| 1 | tb | Grated peeled gingerroot |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground pepper |
| 2 | Serrano chiles or, halved and seeded | |
| 1 | Habanero pepper or fresh Scotch bonnet | |
| 3 | c | Halved fresh mushrooms |
| VEGETABLE STOCK | ||
| 11 | Fresh thyme sprigs | |
| 5 | c | Water |
| 4 | c | Coarsely chopped chayote, (1 pound) |
| 1 1/2 | c | Sliced celery |
| 1 1/4 | c | Coarsely chopped onion |
| 3 | tb | Shredded coconut |
| 10 | Black peppercorns | |
| 10 | Whole allspice | |
| 8 | Cloves garlic, halved | |
| 1 | Bay leaf | |
Heat vegetable oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes. Add chayote and next 2 ingredients; saute 5 minutes. Add Vegetable Stock and next 5 ingredients; bring to a boil.
Reduce heat, cover, and simmer 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size: 1 cup).
VEGETABLE STOCK: Remove leaves from thyme sprigs; set the leaves aside for Vegetable Run Down. Combine thyme stems and remaining ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, over medium-low heat 30 minutes. Strain stock through a sieve into a large bowl; discard the solids. Yield: 4 cups.
Per serving: 203 Calories; 5g Fat (18% calories from fat); 7g Protein; 40g Carbohydrate; 1 mg Cholesterol; 832mg Sodium Recipe by: Cooking Light, Sept 1994, page 90
By igor@digex.net on Jan 28, 1997.
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