Vegetable Stew with Cheddar and Croutons|
Winter Vegetable Stew with Cheddar and Croutons
1 Potato; 1/2-inch cubes
1 Turnip; 1/2-inch cubes
2 Carrots; 1/2-inch slices
1 Celery stalk; 1/2" pieces,
1 Leek; white part, 1/2-inch
14 oz Fat-free chicken broth
1 ts Dried savory
1/4 ts Black pepper
1/4 lb Broccoli florets
3 c Croutons; toasted
1 c Shredded lowfat cheddar
Bacos? LF; optional garnish
WINTER VEGETATABLE STEW WITH CHEDDAR AND CROUTONS: A hearty, flavorful stew
for healthy appetites. And it's vitamin A is okay, courtesy of carrots and
broccoli. Use a 5 to 6 quart cooker. Makes 4 servings.
Combine the potatoes, turnips, carrots, celery, leek, broth, savory and
pepper in an electric slow cooker. Cover and cook on LOW until the
vegetables are tender, 7 to 9 hours (or on HIGH for 4 to 6 hours).
Add the broccoli. Cover and cook until the broccoli is tender, about 15
minutes or longer. Divide the stew among 4 bowls; top each serving with
croutons, cheese, and bacon-flavored bits. Per serving with regular cheddar
cheese: 320 calories, 11 g fat (30% of calories), 6.3 saturated fat, 30 mg
cholesterol, 604 mg sodium, 3.8 g dietary fiber. McEstimates with at-free
cheddar and store bought croutons: PER SERVING: 232 cals, 3.7 g fat (15.3%
To make toasted croutons, cut 3 slices of crusty bread into 1/2-inch cubes.
Spread the cubes on a baking sheet or perforated pizza pan. Mist the cubes
with nonstick spray, then broil them until they're golden, about 5 minutes.
shake or stir cubes to expose the uncooked sides; broil them until golden,
about 3 minutes.
Carol Heding Munson, Smart Crockery Cooking (1996: Sterling IBSN
0-8069-6106-6 paper)/patH 4 hr method.
Recipe by: Carol Heding Munson, Smart Crockery Cooking (1996)
Posted to Digest eat-lf.v097.n316 by KitPATh
Dec 13, 1997