3 for $5.00
540 ml or BROTH 900 ml SELECTED VARIETIES
2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
3 PK PRODUCT OF MEXICO
Wash and soak beans for 8-12 hours in cold water to cover. Drain and rinse several times.
Preheat oven to 350°F (180°C).
Bring 2 cups (500 mL) chicken stock to a boil and cook beans, covered, for 45 minutes or until tender.
Cut pumpkin into 4 pieces and scoop out seeds.
Put 3 of the pieces on a parchment-paper-lined baking sheet and bake for 30 minutes. Cool.
Peel and reserve flesh.
Peel remaining piece, dice fine ― 1/4-in. (0.5-cm) dice ― and blanch 5 minutes in boiling salted water. Drain and cool. Set aside.
Heat 1st quantity of oil in a big pot on medium-high and brown onions, celery, carrots and pepper for a few minutes.
Add white wine, pumpkin flesh, remaining chicken stock, minced garlic and thyme. Bring to a boil, reduce heat and cook 45 minutes.
In a big bowl, combine 2nd quantity of oil and roasted garlic. Add cubed bread, stirring to coat.
Spread croutons on a baking sheet and bake 10 minutes to brown. Set aside.
Mash cooked vegetables or purée them in a food processor, and put them back in the pot.
Add diced pumpkin and white beans. Season to taste. Serve with garlic croutons.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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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