FORGOTTEN VEGETABLE STEW

FORGOTTEN VEGETABLE STEW

FORGOTTEN VEGETABLE STEW

FORGOTTEN VEGETABLE STEW

FORGOTTEN VEGETABLE STEW

This is my favourite vegetable stew recipe.It helps clean out your fridge every few weeksand gives you a sense of satisfaction aboutnot being wasteful.
Prep Time 25 mins
Cook Time 30 mins
Course vegitable
Servings 4

Equipment

  • 1 PROPPMÄTTChopping board
  • 1 SENSUELLSaucepan

Ingredients
  

SCRAPS

  • Wilted vegetables
  • Wilted greens
  • Leftover herb
  • stems and leaves

INGREDIENTS

  • 8 cups (280–450 g) leftover or forgottenveggies such as eggplant, zucchini, carrots,potatoes, beans, squash, cabbage, cauliflower,broccoli, kale (whatever is available; the morebits the merrier)
  • 1 bell pepper
  • ½ pepper (chili or jalapeño for heat lovers)
  • 1 medium fresh tomato, 2 tbsp (30 ml)tomato sauce, or 1 tbsp (15 ml) tomato paste
  • ¼ cup (60 ml) vegetable oil
  • 1 medium onion, sliced lengthwise about¼ inch (½ cm)
  • 1 clove garlic, peeled and smashed
  • 1 tsp (6 g) or salt and black pepper to taste
  • ¼ cup (12 g) leftover herb stems withor without leaves, chopped

Instructions
 

  • Gather up forgotten, unused orhalf-used vegetables.
  • If using eggplant or potatoes, cut into1-inch (2½ cm) cubes and soak in saltedwater for about 20 to 30 minutes beforeusing. Rinse and pat dry.
  • If using zucchini or carrots, cut them thesame size as the eggplant.
  • If using cabbage, cauliflower, broccoli,or kale, blanch separately in salted boilingwater and cool in cold water. Cut stems toabout 1-inch (2 to 3 cm) pieces.
  • If using a bell pepper (any colour available),slice lengthwise about ½-inch (1 cm) thick.
  • If using a jalapeño or chili, add a very smallamount, or as much heat as you can handle.
  • If using a fresh tomato, peel and cut intoabout 1-inch (2½ cm) pieces.
  • If using tomato paste, dilute 1 tbsp (15 ml)with ½ cup (125 ml) water.
  • Heat a big pot over medium-high heat.Add the vegetable oil and onion slices, andsweat for about 2 to 3 minutes. Add thegarlic clove and sauté for 2 more minutes.Stir in all vegetables except the tomato.Place the tomato pieces, sauce, or dilutedtomato paste on top of the vegetables.Season with about 1 tsp (6 g) or to taste, ofsalt and black pepper. Cover the pot, lowerthe heat, and cook for about 30 minutes.
  • Check the vegetables for doneness witha fork. They should be soft but still holdingtheir form. Add the herbs and stems.
  • Remove and cool with the lid on until thestew reaches room temperature. It’s betterto serve at room temperature with yourfavourite rice or slices of crusty bread tosop up the sauce.

Notes

  • This is a very aromatic, delicious meal that tastes even better the next day.
  • Take it out of the fridge half an hour before serving.
  • Gluten-free, vegan-friendly.
Keyword FORGOTTEN VEGETABLE STEW
Tried this recipe?Let us know how it was!

 


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