Recipe of Any-night-of-the-week Winter vegetable stew

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Make Any-night-of-the-week Winter vegetable stew. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Winter vegetable stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Winter vegetable stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Winter vegetable stew is Makes: 12 cups. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Winter vegetable stew estimated approx Prep: 35 minutes. 50 to 55 minutes..

To begin with this particular recipe, we must first prepare a few components. You can have Winter vegetable stew using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Winter vegetable stew:

1. 3 tablespoons olive oil
2. 1 1/2 tablespoons curry powder
3. 2 cups chopped leeks (white part only)
4. 6 medium carrots, peeled and cut into 1-inch pieces
5. 4 medium celery ribs, cut diagonally into 1-inch pieces
6. 4 medium all- purposes potatoes (1 1/4 pounds), peeled and cut into 1-inch) pieces
7. 3 medium white turnips (10 ounces) peeled and cut into 1-inch pieces
8. 1 medium butternut squash (1 1/2 pounds), and cut into 1-inch pieces
9. 1 1/2 teaspoons savory or 1/2 teaspoon thyme
10. 1 teaspoon salt
11. 1 bay leaf
12. 2 cans(13 3/4 or 14 1/2 ounces each) chicken broth, defeated (see tip, page 9), or vegetable broth
13. 1 cup water
14. 2 1/2 cups small cauliflower florets
15. 1 1/2 cups frozen peas

Steps to make to make Winter vegetable stew

1. Heat the oil in a large Dutch oven over medium- high heat. Add the curry and cook, stirring, 1 minute. Add the leeks, carrots, and celery. Cook, stirring frequently, until the vegetable begin to brown, 10 minutes. Add the potatoes and turnips; cook, stirring occasionally, 5 minutes more. Add the squash, savory, salt, and bay leaf and cook 5 minutes.
2. Stir the Chicken broth and water into the vegetable mixture. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Remove the bay leaf. (Can be made ahead. Spoon into freezer containers. Cover and freeze up to 1 month; reheat.)
3. Add the cauliflower and peas and simmer until all the vegetables are tender, 15 to 20 minutes. Makes: 12 cups.

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So that's going to wrap this up with this special food Recipe of Award-winning Winter vegetable stew. Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!