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Moroccan Vegetable Stew
2013-08-06
https://www.metro.ca/userfiles/image/recipes/ragout-legumes-marocaine-3463.jpg
PT20M
PT50M
PT1H10M
In a saucepan, melt butter over medium heat. Add carrots, rutabaga, onions, nutmeg, turmeric, ginger, salt and pepper.Cover and cook for 10 minutes, stirring occasionally.Sprinkle flour over vegetables and stir.Stir in vegetable stock,tomatoes and chick peas.Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, for about 40 minutes or until vegetables are fork-tender.
6
Académie Culinaire
3
17
5
2
2 Tbsp. (30 mL) butter
4 carrot, cut up
1/2 rutabaga, cut up
3 onions, cut into wedges
1/2 tsp. (2 mL) nutmeg
turmeric
ginger
salt and black pepper to taste
2 Tbsp. (30 mL) flour
2 cups (500 mL) vegetable stock
19 oz (540 mL) Tomato, not drained but chopped
19 oz (540 mL) chickpeas, drained, rinced
Moroccan Vegetable Stew
6
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter
-
4
carrot, cut up
-
1/2
rutabaga, cut up
-
3
onions, cut into wedges
-
1/2 tsp.
(2 mL)nutmeg
-
turmeric
-
ginger
-
salt and black pepper to taste
-
2 Tbsp.
(30 mL)flour
-
2 cups
(500 mL)vegetable stock
-
19 oz
(540 mL)Tomato, not drained but chopped
-
19 oz
(540 mL)chickpeas, drained, rinced
Preparation
In a saucepan, melt butter over medium heat. Add carrots, rutabaga, onions, nutmeg, turmeric, ginger, salt and pepper.
Cover and cook for 10 minutes, stirring occasionally.
Sprinkle flour over vegetables and stir.
Stir in vegetable stock,tomatoes and chick peas.
Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, for about 40 minutes or until vegetables are fork-tender.
Source :
Académie Culinaire
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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