Stew for Two
8 tiny new potatoes
3 lg. carrots
2-3 T. butter
1 sm. onion, chopped
1 stalk celery, chopped
4 broccoli stalks w/o florets, peeled and chopped
2 sm. zucchini, sliced
1 c. frozen baby lima beans (optional)
1/2 c. frozen peas (optional)
1/2 c. cauliflower florets (optional)
1/4 t. celery seed
1/4 t. dried sage
1/4 t. dried marjoram
1/2 t. sea salt, seasoned salt, or salt-free seasoning
1 cube vegetable boullion
1-2 cups water
Place potatoes and carrots, whole, in vegetable steamer, covered, over
boiling water for 15 mintues. cool. Cut carrots into 1/2 inch slices.
Peel potatoes and cut into 1 inch cubes. Set aside. Melt butter in
large, heavy saucepan. Add potatoes, carrots, onion, celery, broccoli
stalks, salt, bouillion, spices and water. Bring to a boil. Then
simmer, covered for 5 minutes. Add zucchini, peas, beans and cauliflower.
Return to a boil, cover, and simmer for 10 minutes, stirring occasionally.
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champagne grapes
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Breadsmith baguette
1 comment:
I meant to tell you that I made this - I added a little spinach but no limas. It was really good, although for some reason, not something we could get excited about as leftovers.
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