SAVORY FALL STEW
Our favorite farmers, Katy and Peter Hemberger (and little Waldo) publish their farm news everyweek for those who have memberships in their CSA farm. http://www.augustearth.com/
Last week they published SAVORY FALL STEW capitalizing on the fabulous fall veggies now in. This one is FANTASTIC!
2 TBsp olive Oil
12 oz. spicy Italian Sausage
1-1/2 c chopped onion
1-1/2 c crushed tomatoes
3 c Chicken stock
fresh or dried herbs (rosemary, oregano and/or thyme)
2-1/2 lb butternut squash peeled and cubed
3 carrots cut into 1/2" pieces
3 parsnips cut into 1/2" pieces
12 brussel sprouts trimmed and halved
2 tsp salt (or to taste.
Heat oil in sauce pan, add sausage and cook 'til browned. Remove from saucepan. Pour off all but 2 tbsp of fat, raise heat to medium high.
Add onions, cook 5 minutes, then add tomatoes, stock and herbs. Lower heat to medium and simmer until thickened, about 20 minutes.
Add sausage, squash, carrots, parsnips and simmer about 10 minutes. Add sprouts (yes, ya gotta put the sprouts in) and cook, covered, about 10 more minutes.
Remove cover, cook and stir occasionally until liquid thickens...maybe 15 more minutes. Season to taste with salt and pepper. A bit of garlic bread and wine and you're in heaven. Trust me! There is a savory sweetness to this stew that is fabulous.
Last week they published SAVORY FALL STEW capitalizing on the fabulous fall veggies now in. This one is FANTASTIC!
2 TBsp olive Oil
12 oz. spicy Italian Sausage
1-1/2 c chopped onion
1-1/2 c crushed tomatoes
3 c Chicken stock
fresh or dried herbs (rosemary, oregano and/or thyme)
2-1/2 lb butternut squash peeled and cubed
3 carrots cut into 1/2" pieces
3 parsnips cut into 1/2" pieces
12 brussel sprouts trimmed and halved
2 tsp salt (or to taste.
Heat oil in sauce pan, add sausage and cook 'til browned. Remove from saucepan. Pour off all but 2 tbsp of fat, raise heat to medium high.
Add onions, cook 5 minutes, then add tomatoes, stock and herbs. Lower heat to medium and simmer until thickened, about 20 minutes.
Add sausage, squash, carrots, parsnips and simmer about 10 minutes. Add sprouts (yes, ya gotta put the sprouts in) and cook, covered, about 10 more minutes.
Remove cover, cook and stir occasionally until liquid thickens...maybe 15 more minutes. Season to taste with salt and pepper. A bit of garlic bread and wine and you're in heaven. Trust me! There is a savory sweetness to this stew that is fabulous.
posted by Clay Coyote | 9:21 PM
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