Vegetable Stew / Tocana de legume

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Posted By: Dan Petra
Posted In:  Vegetables
Page Views:  1056 views
Preparation Time:  15 minutes
Cooking Time:  45 minutes
Course: lunch/snacks


Other Info

servings: 4-6

Ingredients

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.

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