Veggie Potpie Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 179.7
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 721.5 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 6.5 g
- Protein: 6.6 g
View full nutritional breakdown of Veggie Potpie Stew calories by ingredient
Introduction
from Isa Chandra Moskowitz's *Appetite for Reduction* from Isa Chandra Moskowitz's *Appetite for Reduction*Number of Servings: 6
Ingredients
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1 tsp olive oil
1 small onion, cut into medium dice
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1 1/2 tsp dried sage
1/2 tsp salt
several pinches of freshly ground pepper
1/2 cup yellow split peas
3 cups vegetable broth
3 medium potatoes, peeled and cut into 3/4 inch chunks
4 medium carrots, peeled and cut into 1/2 inch chunks
2 heaping tbsp fresh thyme
1 cup water
1/4 cup all purpose flour
3/4 cup frozen peas
Directions
Preheat a 4-qt pot over medium high heat. Saute the onions in the oil until translucent, about 4 minutes. Add the mushrooms, sage, salt and black pepper and saute for 3 more minutes, until the mushrooms have released their moisture.
Add the split peas and vegetable broth, cover the pot and bring to a boil. Let boil for about 5 minutes, then add the potatoes and carrots. Lower the heat just a bit to a simmer and cook for 25 to 30 minutes, or until the split peas are tender and the potatoes and carrots are cooked. Stir the stew occasionally to make sure it doesn't burn or stick to the bottom.
In a measuring cup, mix the flour into the water to dissolve into a slurry. Add the thyme, slurry and frozen peas to the pan. Cook, uncovered, for about 10 more minutes, stirring often. The stew should thicken and become more and more delicious.
Taste for salt and seasoning. Serve garnished with more fresh thyme.
Number of Servings: 6
Recipe submitted by SparkPeople user JOLLIEBELL.
Add the split peas and vegetable broth, cover the pot and bring to a boil. Let boil for about 5 minutes, then add the potatoes and carrots. Lower the heat just a bit to a simmer and cook for 25 to 30 minutes, or until the split peas are tender and the potatoes and carrots are cooked. Stir the stew occasionally to make sure it doesn't burn or stick to the bottom.
In a measuring cup, mix the flour into the water to dissolve into a slurry. Add the thyme, slurry and frozen peas to the pan. Cook, uncovered, for about 10 more minutes, stirring often. The stew should thicken and become more and more delicious.
Taste for salt and seasoning. Serve garnished with more fresh thyme.
Number of Servings: 6
Recipe submitted by SparkPeople user JOLLIEBELL.
Member Ratings For This Recipe
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BAYOUBLANCHE
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MAIM138
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CD11293990