* Exported from MasterCook *
Slow Cooker Asian-Style Winter Stew
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 medium onion -- cut in half and sliced
2 cloves garlic -- minced
1 tablespoon grated ginger root
1 small turnip -- chopped
1 piece daikon -- 3-inches, chopped
8 baby potatoes -- or fingerlings, cut in half if large
8 ounces baby carrots -- cut in half if large
4 ounces mushrooms -- (I used a package blend of baby bella, shiitake, and oyster), cut into large chunks
2 tablespoons miso
1 cup water
salt and freshly ground black pepper -- to taste
To serve: -- sesame oil
The Night Before: heat the oil in a skillet over medium heat and saute the onion until translucent, 3 to 5 minutes. Add the garlic and saute 3 minutes longer. Combine the sauteed onion, grated ginger, and cut-up vegetables in a large airtight container.
In the Morning: combine all the ingredients in the slow cooker. Cook on low for 6 to 8 hours. Remove and discard the bay leaves. Taste and adjust the seasonings. Serve drizzled with sesame oil.
Yield: 4 servings
Prep time: 15 mins
Cook time: 6 to 8 hours
AuthorNote: this is a hearty stew that can be made with staples and veggies in you pantry. It's perfect for a snowy day, when you can't (or just don't want to) go to the store. It's a warming root stew flavored with miso, then topped with sesame oil.
Variations: add some chile paste, if you like some heat. It's also a great way to warm up after a snowball fight!
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 143 Calories; 8g Fat (46.9% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 376mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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