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Receta Buttercup Squash, Parsnip And Cranberry Bean Stew
by Global Cookbook

Buttercup Squash, Parsnip And Cranberry Bean Stew
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Ingredientes

  • 1 Tbsp. canola oil
  • 1 c. sliced celery
  • 2 x cloves garlic to 3, chopped
  • 1 x chipotle pepper chopped
  • 4 lrg tomatoes cored and diced
  • 1 1/2 Tbsp. paprika
  • 1 Tbsp. dry oregano Salt and pepper to taste
  • 2 c. buttercup or possibly butternut squash peeled and diced
  • 2 c. parsnips peeled and diced
  • 12 x pearl onions peeled to-16
  • 1 c. diced carrots
  • 2 1/2 c. water
  • 1 1/2 c. cooked cranberry beans liquid removed
  • 1 c. fresh or possibly frzn corn kernels
  • 8 x broccoli florets

Direcciones

  1. In a large saucepan, heat oil over medium heat. Add in celery, garlic and chipotle and cook 3 to 4 min. Add in tomatoes, paprika, oregano and salt and pepper; cook over medium-low heat, stirring frequently, till mix resembles thick pulp, about 8 min.
  2. Add in squash, parsnips, onions, carrots and water; cook, stirring occasionally, till squash and parsnips are tender, about 30 min. Stir in beans, corn and broccoli. Cover and cook 5 - 10 min more.
  3. Serve in a large bowl with brown rice or possibly quinoa on the side, or possibly in a baked pumpkin.
  4. NOTES : The mildly sweet flavor and hard texture of parsnips pair well with the delicately flavored buttercup squash; chipotle pepper adds a smoky, peppery nuance.