I served this for our season premiere party of "Glee". It is yummmmmmy and we all agreed the smell was almost as good as the taste! We also had "Olivada" on toast.
Serves 4-6 Takes about 25 m
4 C Vegetarian Stock
2 medium onions, chopped (@ 1 1/2 C)
2 garlic cloves, minced or pressed ( I used more )
2 T olive oil
1 t turmeric
4 Yukon Gold potatoes, cut into small cubes (@ 4 C)
1 sprig fresh rosemary ( 1 t dried )
5 leaves fresh sage, minced ( 1/2 t dried) I used the dried version of both of these.
1/2 C pureed winter squash or sweet potatoes *I used a 4.5 oz jar of pureed squash baby food
2 cans chick peas drained
1 14 oz can quartered and drained artichoke hearts
salt and pepper to taste
Optional
lemon wedges and grated Pecorino or Parmesan cheese
In a saucepan, bring the stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8m until soft. Stir in the turmeric and paprika, saute for a minute. Add the potatoes, rosemary, sage and the onion mixture to the stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash, and add the chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste and return to a simmer.
Serve with lemon wedges and top with cheese if you wish.
No comments:
Post a Comment