Harvest Vegetable Fricassee
Great over biscuits, rice or couscous.
1 1/2 tbsp olive oil
3 lg carrots, peeled, cut into 1/2-inch pieces
3 lg parsnips, peeled, cut into 1/2-inch pieces
3 c cubed, peeled butternut squash (about 1 lb)
1 1/2 c chopped onion
3 lg garlic cloves, minced
1 bay leaf
1 tbsp butter
1 1/2 tbsp flour
1 1/2 c vegetable stock
Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add stock; bring to boil, whisking until slightly thickened, about 3 minutes.
Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.
Serves 4.
Adapted from Bon Appétit, September 1997.
Per Serving: calories, 258; total fat, 9g; saturated fat, 3g; cholesterol, 8mg.