posted by Sue Freeman 08-06-98 9:55 PM
* Exported from MasterCook *
Run Down Jamacian Stew
Recipe By : Cooking Light, Sept 1994, page 90
Serving Size : 10 Preparation Time :0:05
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 tablespoon vegetable oil
2 cups chopped onion
2 cloves garlic -- minced
4 cups chopped peeled chayote -- (1 pound)
3 cups cubed peeled butternut squash -- (1/2-inch) (1 pound)
1 cup cubed carrot
4 cups Vegetable Stock
1/3 cup fresh lime juice
1 tablespoon minced fresh thyme
1 tablespoon grated peeled gingerroot
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 serrano chiles or -- halved and seeded
1 habanero pepper or fresh Scotch bonnet
3 cups halved fresh mushrooms
Vegetable stock:
11 fresh thyme sprigs
5 cups water
4 cups coarsely chopped chayote -- (1 pound)
1 1/2 cups sliced celery
1 1/4 cups coarsely chopped onion
3 tablespoons shredded coconut
10 black peppercorns
10 whole allspice
8 cloves garlic -- halved
1 bay leaf
Heat vegetable oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes. Add chayote and next 2 ingredients; saute 5 minutes. Add Vegetable Stock and next 5 ingredients; bring to a boil.
Reduce heat, cover, and simmer 20 minutes.
Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet.
Yield: 10 servings (serving size: 1 cup).
Vegetable stock:
Remove leaves from thyme sprigs; set the leaves aside for Vegetable Run Down.
Combine thyme stems and remaining ingredients in a large Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, over
medium-low heat 30 minutes.
Strain stock through a sieve into a large bowl; discard the solids.
Yield: 4 cups.
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