*  Exported from  MasterCook  *
 
                     Spicy, Tomato-Based Vegetable Stew
 
 Recipe By     : cammer@cs.uchicago.edu (Daniel Cammerman)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Stews                            Low fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    onions -- chopped
    2      cloves        garlic
      1/2                hot chili pepper
    3      pounds        carrots -- in chunks
    3      pounds        turnips -- in chunks
    3      pounds        parsnips -- in chunks (proportio
    2      pounds        mushrooms -- quartered
    3      pints         chicken stock
    6      ounce         tomato paste
 
 
 Saute the following in 'enough' vegetable oil adding the ingredients in 
 the order specified: 2        onions (chopped) 2+       cloves garlic 1/2  
 
     hot chilli pepper  (don't go overboard!) 3-4 lbs  carrots, turnips, 
 parsnips in chunks (proportion according to taste) 1-2 lbs  mushrooms 
 (quartered) Once the veg are done, add enough of the following stock to 
 cover them with a little room to spare: 3 pts    chicken/chicken flavor 
 stock 1 small  can of tomato paste Season with oregano, basil, and 
 whatever you feel like. The important thing with this recipe is to taste 
 regularly and go with your gut as to what is best. Serve the 'sauce' over 
 a bed of couscous. Note: ----- To this you can add anything from meatballs 
 
 to spicy sausages to ... nothing.  It freezes really well, so I make it in 
 
 very large batches.
 
 
                    
 
 
 
 
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