Vegetable Stew with Fresh Rosemary 3 c. low-fat, low-sodium chicken broth 8 small red potatoes, halved (about 8-oz.) 1 c. baby carrots 1/2 c. frozen pearl onions 1 small zucchini, diced (about 4-oz.) 1 medium yellow summer squash diced (about 4-oz.) 4-oz. sliced button mushrooms 1 tbsp chopped fresh rosemary, or 1 tsp dried rosemary crushed 1/2 tsp salt 1/4 tsp pepper 1 c. low-fat low-sodium chicken broth 1/3 c. flour 8-oz. asparagus, trimmed, cut into 1-inch pieces 2 tbsp sliced green onions (green parts only) 1/4 c. shredded Parmesan cheese
Variations: Substitute bell pepper, cubed eggplant, cauliflower, broccoli or corn instead of yellow summer squash Substitute dill, oregano, basil, marjoram, thyme instead or rosemary In large saucepan bring 3 cups broth, potatoes, carrots and pearl onions to a simmer over medium-high heat. Reduce heat and simmer, covered, for 15 minutes, or until potatoes and carrots are tender. Stir in zucchini, yellow squash, mushrooms, rosemary, salt and pepper. Simmer, covered 3 to 4 minutes or until both squashes are slightly tender. In small bowl, whisk together remaining 1 cup broth and flour. Stir broth mixture, asparagus and green onions into the stew. Simmer, uncovered, 2 to 3 minutes, or until mixture has thickened and asparagus is tender-crisp. To serve, ladle into bowls. Top each serving with Parmesan. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
