Recipe: Meatless, root veggie stew<\/p>\n
Here’s a recipe for a healthy and low calorie meal; satisfying and flavorful.<\/p>\n
It is recommended to serve a side of steamed white rice alongside this stew. Especially, with the use of black pepper, plain rice will balance the spicier stew for your palate.<\/p>\n
This stew pairs nicely with Merlot red wine.<\/p>\n
If using turnip, as I have, be sure that you lastly season your stew with salt. Turnip is a slightly bitter vegetable. Note that some squeezed lemon juice can offset the bitterness. You can add that juice as your veggies have neared completion of stewing in the pot.<\/p>\n
This recipe (ingredient volume) serves 1-2 persons, generously. If serving alongside rice, then this will serve at least<\/em> 2 persons (3 easily). Preparation<\/strong>: The ingredients you need to gather are<\/strong>: Procedure<\/strong>: In a pot, you\u2019re going to boil some salted water. The turnip needs to be cut into strips. You can cut these strips in resemblance to regular potato fries\/fritters.<\/p>\n Boil the root veggie in the water for no more than 15 minutes. 10 minutes once boiling, are enough for this recipe measure. Adjust this time according to food measure (in ratio) according to number of portions.<\/p>\n 1. While that is cooking, in a stew pot or soup pot, you are going to heat your olive oil (medium to medium\u00a0 low range heat). If cooking rice, you want to have been cooking or steaming your rice at the same time that you boil your root vegetables.<\/p>\n Simmer your stew for a few minutes longer (5-8 minutes) on very low heat. Allow this all to cool and then serve! This is not only a flavorful and healthy meal; it is also a meatless, low calorie hunger buster.<\/p>\n","protected":false},"excerpt":{"rendered":" Recipe: Meatless, root veggie stew Here’s a recipe for a healthy and low calorie meal; satisfying and flavorful. It is recommended to serve a side of steamed white rice alongside this stew. Especially, with the use of black pepper, plain …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2433","post","type-post","status-publish","format-standard","hentry","category-health-and-wellness"],"_links":{"self":[{"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/posts\/2433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/comments?post=2433"}],"version-history":[{"count":2,"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/posts\/2433\/revisions"}],"predecessor-version":[{"id":2436,"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/posts\/2433\/revisions\/2436"}],"wp:attachment":[{"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/media?parent=2433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/categories?post=2433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.film-shorts.tv\/wpress.cfonseca160\/wp-json\/wp\/v2\/tags?post=2433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nYou can use fennel root instead; or, you might try this recipe using bok choy vegetable. Get creative.<\/p>\n
\nPut two pots on your range. One is for boiling turnip in salted water. The other, is for stewing the cooked turnip with the other veggies.<\/p>\n
\n7 ounces of fennel stalk (or 7 ounces of turnip)
\n2 whole Roma tomatoes
\n1\/2 of a yellow onion (5 ounces)
\n1 clove of fresh garlic
\n1 splash of Mediterranean olive oil (about 2 tablespoons)
\nsmall amount of pepper and salt to taste
\nlemon juice (optional)<\/p>\n
\nScrub your turnip under running water using a mushroom or standard veggie brush. Remove any outer peel.<\/p>\n
\n2. Mince the clove garlic and add it to the oil in your stew pot first. Don\u2019t allow the garlic to brown or burn.
\n3. Add your peeled\/chopped onion to the pot as well. I cut whole rings; and then rings to strips. That works.
\n4. Dice your tomatoes in the same way, leaving the slices rather large and elongated also. And, add those too.
\n5. Salt and pepper your veggies. (Use pepper sparingly).
\n6. You don’t want the vegetables to stew too much longer a time than your turnips boiling time is.
\n7. Once your root vegetable has finished boiling, drain the water and add that vegetable to the stew pot.<\/p>\n