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Moroccan Vegetable Stew https://www.metro.ca/userfiles/image/recipes/ragout-legumes-marocaine-3463.jpg PT20M PT50M PT1H10M
In a saucepan, melt butter over medium heat. Add carrots, rutabaga, onions, nutmeg, turmeric, ginger, salt and pepper. Cover and cook for 10 minutes, stirring occasionally. Sprinkle flour over vegetables and stir. Stir in vegetable stock,tomatoes and chick peas. Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, for about 40 minutes or until vegetables are fork-tender.
6
2 Tbsp. (30 mL) butter 4 carrots, cut up 1/2 rutabaga, cut up 3 onions, cut into wedges 1/2 tsp. (2 mL) nutmeg turmeric ginger 2 Tbsp. (30 mL) flour 2 cups (500 mL) vegetable stock 19 oz (540 mL) tomatoes, not drained but chopped 19 oz (540 mL) chickpeas, drained, rinced
Moroccan Vegetable Stew

Moroccan Vegetable Stew

Rate this recipe
8 Votes
6
Moroccan Vegetable Stew
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    butter
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    SELECTED VARIETIES

  • 4
    carrots, cut up
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    CARROTS OR YELLOW ONIONS

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    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1/2
    rutabaga, cut up
  • 3
    onions, cut into wedges
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.79 ea.

    3 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE

  • 1/2 tsp.
    (2 mL)
    nutmeg

  • turmeric

  • ginger
  • 2 Tbsp.
    (30 mL)
    flour
  • 2 cups
    (500 mL)
    vegetable stock
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    SELECTED VARIETIES

  • 19 oz
    (540 mL)
    tomatoes, not drained but chopped
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    $1.79 /lb

    PRODUCT OF ONTARIO 3.95/kg

  • 19 oz
    (540 mL)
    chickpeas, drained, rinced
Imprimer ma sélection

Preparation

In a saucepan, melt butter over medium heat. Add carrots, rutabaga, onions, nutmeg, turmeric, ginger, salt and pepper.

Cover and cook for 10 minutes, stirring occasionally.

Sprinkle flour over vegetables and stir.

Stir in vegetable stock,tomatoes and chick peas.

Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, for about 40 minutes or until vegetables are fork-tender.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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