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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