Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
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.
