“You can cut all the flowers but you cannot keep spring
from coming.” - Pablo Neruda
The weather keeps on being cool and wet, so our outings are generally limited and we are spending more time inside the house, but that’s fine as there is plenty to do and enjoy indoors. In keeping with the weather, today’s recipe is a nice warm and rich vegetarian stew. You can substitute various vegetables if you don't have what is listed in the ingredients and make the recipe your own.
The weather keeps on being cool and wet, so our outings are generally limited and we are spending more time inside the house, but that’s fine as there is plenty to do and enjoy indoors. In keeping with the weather, today’s recipe is a nice warm and rich vegetarian stew. You can substitute various vegetables if you don't have what is listed in the ingredients and make the recipe your own.
Vegetarian Stew
Ingredients
1 large onion, sliced
2 carrots, sliced
2 garlic cloves, minced
30 mL olive oil
4 celery stalks, thickly sliced
2 vegetable marrows (or zucchini)
400 g mushrooms, sliced
400 g can undrained Italian stewed tomatoes
400 g can beans
Salt and pepper to taste
Chopped fresh parsley and grated Parmesan cheese to
top (optional)
Method
Sauté the onion, carrots and garlic in the oil for 5
minutes. Stir in celery and mushrooms and sauté until soft.
Add tomatoes and beans. Bring to a boil. Cover and simmer, stirring often for about 20 minutes. Stir in parsley and serve, sprinkled with Parmesan cheese.
Add tomatoes and beans. Bring to a boil. Cover and simmer, stirring often for about 20 minutes. Stir in parsley and serve, sprinkled with Parmesan cheese.
Looks delicious!
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