Vegetable Stew / Tocana de legume
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Preparation Time: 15 minutes
Cooking Time: 45 minutes
Course: lunch/snacks
Other Info
servings: 4-6Ingredients
U.S. |
Ingredients |
European |
1 |
Onion (medium) |
1 |
1 |
Turnip (large) |
1 |
1 |
Parsnip (large) |
1 |
3 |
Carrots (large) |
3 |
3 |
Potatoes |
3 |
1 ½ c |
Water |
350 ml |
2 c |
Vegetable Broth* |
475 ml |
1 tsp |
Parsley (fresh – chopped) |
1 tsp |
1 tsp |
Salt |
1 tsp |
1 ½ tsp |
Pepper |
1 ½ tsp |
1 ½ tsp |
Cumin |
1 ½ tsp |
1-2 |
Bay leaves |
1-2 |
½ tsp |
Garlic powder |
½ tsp |
¼ c |
White rice (uncooked) |
50 g |
4 Tbs |
Tomato paste |
4 Tbs |
1 Tbs |
Lemon juice |
1 Tbs |
Directions
1. Peel and chop all vegetables into large pieces.
2. Put water and vegetable broth in a large pot. Add vegetables, parsley, salt, pepper, cumin, bay leaves, and garlic powder.
3. Simmer for ½ an hour.
4. Add rice, tomato paste and lemon juice.
5. Continue to simmer until vegetables and rice are tender.
6. Add salt and pepper to taste.
Notes: The best way to make this stew is in a crock pot if one is available. This stew is great served hot with crusty bread.
References: *See the Vegetable Broth recipe.