Parsnip-Squash Stew
Source of Recipe
500 More Fat-Free Recipes
List of Ingredients
1/4 cup low sodium tomato juice
1 medium onion, chopped
1 medium red bell pepper, cored and chopped
2 cloves garlic, minced
1 medium tomato, chopped with juice
1 tablespoon paprika
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
2 cups water
2 cups chopped parsnips
2 cups peeled, chopped Hubbard squash Recipe
Heat 1/4 cup tomato juice in a large saucepan. Add onion, bell pepper, and garlic, and saute until onion begins to soften, about 4 minutes. Add tomato with juice, paprika, oregano, and black pepper, and saute for an additional 4 minutes. Add water, parsnips and squash. Bring to a boil, reduce heat, and simmer, stirring several times, until parsnips and squash are just tender, abotu 30 minutes. Serve hot.
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