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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 gross | Onion chopped |
3 | cloves garlic minced |
3 | Carrots chopped |
2 | Summer squashes; chopped |
2 Teelöffel | Vegetable oil*; (In his book, Conrad |
| Called for 1/4 cup |
| Oil, but he reduced |
| The amount here for |
| More healthy |
| Cooking!) |
2 mittel | Potatoes peeled, diced |
1 Dose | Stewed tomatoes; (8-ounce) |
4 Tasse | vegetable stock |
2 Tasse | okra sliced |
3 Tasse | Corn kernels |
1 Tasse | Lima beans |
2 Esslöffel | Worcestershire Sauce |
3 Esslöffel | light brown sugar |
2 Esslöffel | vinegar |
3 Esslöffel | ketchup |
1 Esslöffel | cornstarch |
1 Teelöffel | water |
| Salt and freshly ground black pepper to |
| Taste |
1/4 Tasse | Grated Swiss cheese for garnish |
In a saucepan, saute the onion, garlic, carrots, and squash in the oil until the vegetables are just tender. In a large stockpot, combine the sauteed vegetables with all the remaining ingredients except the cheese and bring to a boil. Lower the heat, cover, and simmer for about 1 hour. Sprinkle the cheese on top of each serving just before serving.
sauce with the ingredients as they simmer.
and filling. You can serve it with just a salad and bread. Serves 4 to 6.
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