*  Exported from  MasterCook  *
 
                       Savory Pork and Vegetable Stew
 
 Recipe By     : Woman’s Day, 9/1/97
 Serving Size  : 6    Preparation Time :2:20
 Categories    : Crockpot                         Do Ahead
                 Entree                           Low-Fat
                 Pork                             Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            pork shoulder -- lean, trimmed of fat
      3/4  tsp           salt -- 1/4 inch thick
      1/4  tsp           black pepper -- ground
    2      tbsp          flour -- all-purpose
    4      tsp           vegetable oil
    2      c             onions -- chopped
    2      tsp           garlic -- minced
      1/2  tsp           thyme -- dried
      1/2  tsp           rosemary -- dried
    1      c             apple cider
    2      c             water
    1      lb            carrots -- 2 pieces
    1      lb            red potatoes -- 1 chunks
   24      oz            white turnips
    2      tbsp          coarse mustard
 
 Trim pork of all visible fat and then cut in 1-inch pieces.
 
 Sprinkle pork with 1/4 tsp. of the salt and the pepper.  Toss with the
 flour until coated.
 
 Heat 2 tsp. of the oil in a 5 quart pot over medium hight heat.  Shake
 excess flour from pork and add 1/2 to pan.  Cook until browned, turning
 pork often, about 3 minutes.  Remove to a plate.  Repeat with remaining
 oil and pork.
 
 Reduce heat to medium and add onoin to saute pan.   Saute until softened
 and light brown, about 5 minutes.  Stir in garlic and cook 1 minute. 
 Add pork, thyme, rosemary, cider, remaining 1/2 tsp. salt and one cup of
 the water.  Bring to a boil, reduce heat, cover and simmer 1 hour and 15
 minutes or until pork is just tender.
 
 Add carrots, red and sweet potatoes, turnips and remining 1 cup water, 
 Bring to a boil, reduce heat, cover and simmer until vegetables are
 tender.  Remove 1 cup vegetables with broth.  Put in a food processor or
 belnder with the mustard and puree until smooth.  Gently stir into stew.
 
 LINDA'S CROCKPOT DIRECTIONS:    (This can be prepared the night before 
 and refridgerated in the crockpot liner.  Before leaving for work in the
 morning, toss the liner into the heating unit and don't forget to turn
 it on!) 
 
 Brown meat and saute onions and garlic in oil as directed.  While these
 are browning, prepare the vegetables and put in bottom of crockpot.  Add
 the browned onion and garlic and then the meat (on top).  Sprinkle
 seasonings over alL.  Pour the cider on, and cover and cook for 10 or 12
 hours on low, until meat and vegetables are tender.
 
 15 minutes before serving,  check the amount of liquid in the stew. 
 Quite  a bit should have accumulated, but add some or all of the water
 to make as much sauce as desired.   Thicken with pureed vegetables and
 liquid as directed, turning the crockpot to 'high' after returning the
 vegetable thickener to the mixture. 
 
 Revised and formatted for MasterCook by Linda Hurlbert Shogren, 8/97
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 5370 0