|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Smothered Mixed Vegetables
|
|
by:
Sirley Leslie
|
|
|
|
Smothered Mixed Vegetables Recipe uses a very nice combination and multitude of vegetables including carrots, tomatoes, potatoes, turnips, zucchini, sweet peppers, eggplant, cauliflower and others to make this tasty vegetable recipe.
|
INGREDIENTS
|
|
8 small carrots, sliced
|
|
8 small potatoes
|
|
4 medium white turnips,
pared and sliced
|
|
2 small chayote or zucchini,
sliced
|
|
1 green and 1 red sweet
pepper, cut in strips
|
|
1 small eggplant (unpeeled),
diced
|
|
Cauliflower chunks
|
|
1/2 cup green peas
|
|
1/2 cup lima beans
|
|
2 tablespoons peanut oil
|
|
1 large Spanish onion, sliced
|
|
1 cup stock or beef broth
|
|
1/4 cup peanut oil
|
|
1 tablespoon salt
|
|
Freshly ground pepper
|
|
1 garlic clove, crushed in a garlic press
|
|
4 dried Italian pepper pods or 1 pink hot pepper
|
|
1 tablespoon tomato paste
|
|
4 medium tomatoes, peeled, seeded, and quartered
|
|
|
DIRECTIONS
|
|
1:
Arrange in a top-of-range casserole with lid the sliced carrot, potatoes, turnip slices, tomato quarters, sliced chayote, pepper strips, diced eggplant, cauliflower chunks,
peas, and beans.
|
|
|
|
2:
Heat 2 tablespoons oil in a skillet over medium heat. Add onion and saute until golden. Add stock, 1/4 cup oil, salt, pepper, and garlic; pour over vegetables in casserole. Lay pepper pods over vegetables; cover and cook covered over low heat 45 minutes.
|
|
|
|
3:
Remove cover, increase heat, and cook off most of the liquid. Remove peppers and stir tomato paste into vegetable
mixture.
|
|
|
|
4:
|