Carrot~ leek & olive stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Leeks; scrubbed and chopped into 1/2\" pieces |
| 1 | clove | Garlic; crushed |
| 1 | tablespoon | Olive oil |
| 2 | cups | Raw carots; scrubbed and finely diced |
| 1 | cup | Raw red potatoe; finely diced |
| 2 | tablespoons | Tomato paste |
| pinch | Dried thyme | |
| pinch | Dried oregano | |
| Salt and pepper to taste | ||
| 2 | cups | Vegetable broth |
| ½ | cup | Ripe plives; pitted and chopped |
Directions
SAute leek and garlic in oil in a 4-quart stew pot. When leeks are soft, add all other vegetables and seasonings. Add broth, cover, and bring to a boil. Reduce heat and simmer at least 45 minutes. During last 5 minutes of cooking stir in olives. (Note: thiken with 1 tablspoon whole wheat or rice flour if desired) Total Calories per serving: 235 Fat: 10 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa-pooh@...) ⅔/96
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