Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Oil
2 md Onions -- sliced
2 cl Garlic -- minced
1 c Vegetable broth
1 1/2 ts Salt
1/2 ts Thyme
1/2 ts Basil
1/4 ts Pepper
4 Carrots -- sliced thin
1 sm Zucchini -- sliced thin
4 md Potatoes -- diced
2 c Green beans -- cut
1 sm Eggplant -- cubed and unpeeled
1 lg Green pepper -- cut in strips
1 sm Cabbage -- coarsely shredded
1 sm Cauliflower -- florets
16 oz Can tomatoes -- cut up
Toasted Walnut Sauce:
2 sl White bread -- crust removed
1 c Walnuts -- shelled
1/2 ts Salt
1/8 ts Pepper
3/4 c Milk
In medium saucepan in hot oil saute onions and garlic 3 minutes. Add
broth, salt, thyme, basil, and pepper. Combine remaining ingredients
except Sauce in large casserole. Bring broth mixture to boil and pour
over vegetables. Cover; bake in preheated 350 F oven for 30 minutes
or until vegetables are tender. Serve hot or cold with Toasted Walnut
Sauce.
Toasted Walnut Sauce:
Soak bread in water to cover until well saturated. In heavy skillet
over medium heat, cook walnuts 5 to 7 minutes, stirring occasionally,
until lightly toasted. Drain bread, squeeze dry. In blender or food
processor grind walnuts fine. Add bread, salt, pepper, and half milk.
Continue whirling until smooth. Gradually add remaining milk to give
thick yet smooth, pourable sauce.
Good served with green salad, hot rolls.
Yield: 6 Servings
Per serving: 263 cal, 9 g pro, 39 g carbs, 9 g fat, 3 mg chol
