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home > recipes > vegetables > portuguese vegetable stew
PORTUGUESE VEGETABLE STEW source: Jump Up and Kiss me Spicy Vegetarian Cooking by Jennifer Trainer Thompson (1996) *This thick stew can folded into omeletes for breakfast or spooned into pita pockets for lunch or served over Couscous or polenta or enjoyed by itself. 1 1/2 pd butternut squash, peeled,seeded, and cut into 3/4 inch dice (3 cups) 2 large sweet potatoes, peeled and cut into 3/4 inch dice (3 cups) 4 carrots, peeled and sliced crosswise into 1/4 inch thick rounds (2 cups) 4 tablespoons vegetable oil 1 large yellow onin, finely chopped 1 large red bell pepper, seeded and cut into 1" inch long slices 3 Jalapeno peppers, roasted, peeled, seeded and cut into 1/4 in dice 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 2"piece of stick cinnamon 1 1/2 teaspoons ground cumin 1 tablespoon hot paprika 3 cups peeled, seeded and chopped tomatoes, or 28oz can chopped tomatoes with juice 1/4 pound cabbage, cut into 1 inch strips (about 2 cups) 1 1/2 cups cooked kidney or cannellini beans salt to taste Preheat oven to 400F(200C/gas 6) Lightly oil a heavy 12 x 18 inch shallow baking pan. Toss the squash seet potaotes and carrots in 2 tablespoons of the vegetable oil and spread in a layer on the baking pan. Roast for 20 minutes, until barely tender. Set aside. Meanwhile, cook the onions in the remaining 2 tablespoons of oil in a large, heavy stockpot over medium heat until softened, about 5 minutes. Add the bell pepper and jalapenos and cook, stirring for another 5 minutes until softened. Add the garlic, marjoram and spices and cook until fragrant, about 2 minutes. Add the tomatoes and their juice and simmer 20 minutes, until slightly reduced. Add the cabbage and salt. Simmer for 10 minutes, then add the roasted vegetables and beans. Simmer gently for 20-30 minutes until the vegetables are tender. Remove the cinnamon stick and serve. Lei Gui Bronx,NY Note: When doing roasted vegetables like this, I like to put them under the broiler for a couple of minutes until they get slightly charred.

Portuguese Vegetable Stew


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(posted April 20, 1997)


PORTUGUESE VEGETABLE
STEW
source: Jump Up and
Kiss me Spicy Vegetarian Cooking by Jennifer Trainer Thompson (1996)

*This
thick stew can folded into omeletes for breakfast or spooned into pita
pockets for lunch or served over
Couscous or polenta or enjoyed by itself.

1 1/2 pd
butternut squash, peeled,seeded, and cut into 3/4 inch dice (3 cups)
2 large
sweet potatoes, peeled and cut into 3/4 inch dice (3 cups)
4 carrots, peeled and sliced crosswise into 1/4 inch
thick rounds (2 cups)
4 tablespoons vegetable oil
1 large yellow onin, finely chopped
1 large
red
bell pepper, seeded and cut into 1" inch long slices
3 Jalapeno peppers, roasted, peeled, seeded and cut into 1/4 in
dice
4 cloves
garlic, chopped
1 1/2 teaspoons
marjoram
2"piece of stick
cinnamon
1 1/2 teaspoons ground
cumin
1 tablespoon
hot paprika
3 cups peeled, seeded and chopped tomatoes, or 28oz can chopped tomatoes with
juice
1/4 pound
cabbage, cut into 1 inch strips (about 2 cups)
1 1/2 cups
cooked kidney or cannellini beans
salt to taste

Preheat oven to 400F(200C/gas 6) Lightly oil a
heavy 12 x 18 inch shallow baking pan. Toss the squash seet potaotes and carrots in 2 tablespoons of the vegetable oil and spread in a layer on the baking pan. Roast for 20 minutes, until barely tender. Set aside.

Meanwhile, cook the onions in the remaining 2 tablespoons of oil in a large,
heavy stockpot over medium heat until softened, about 5 minutes. Add the bell pepper and jalapenos and cook, stirring for another 5 minutes until softened. Add the garlic, marjoram and spices and cook until fragrant, about 2 minutes. Add the tomatoes and their juice and simmer 20 minutes, until slightly reduced. Add the cabbage and salt. Simmer for 10 minutes, then add the roasted vegetables and beans. Simmer gently for 20-30 minutes until the vegetables are tender. Remove the cinnamon stick and serve.

Lei Gui
Bronx,NY

Note: When doing roasted vegetables like this, I like to put them under the broiler for a couple of minutes until they get slightly charred.


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