Friday, February 12, 2010

Stew for Two

40 mins
  • 8 tiny new potatoes
  • 3 large carrots
  • 2-3 Tbsp butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 4 broccoli stalks without florets, peeled and cut into 1/2-inch pieces
  • 2 small zucchini, sliced
  • 1 cup frozen lima beans (optional)
  • 1/2 cup frozen peas (optional)
  • 1/4 tsp. celery seed
  • 1/4 tsp. dried sage
  • 1/4 tsp. dried marjoram
  • 1/2 tsp. sea salt, seasoned salt or salt-free seasoning
  • 1 vegetable bouillon or 2 tsp. vegetable broth
  • 1-2 cups water
Place potatoes and carrots, whole, in vegetable steamer, covered, over boiling water for 15 minutes. 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, salt, bouillon and water. Bring to a boil. Then simmer, covered, for 5 minutes. Add zucchini and peas. Return to boil, cover, and simmer for 10 minutes, stirring occasionally. Kids love to dip whole-grain buttered toast into this delightful stew.

Serves 2

Recipe via Fit For Life

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