TZUTC: -0800   
   MSGID: 35159.fidonet_cooking@1:105/500 2d920c7f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Autumn Vegetable Stew   
    Categories: Stews   
         Yield: 6 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 md Onion; finely chopped   
         1 lg Yellow turnip;   
              - peeled & diced -OR-   
         1 sm Rutabaga; peeled & diced   
         1 lg Carrot; halved lengthwise &   
              - cut into 1/4" half-moons   
         1 lg Sweet potato; peeled & diced   
         2 c  Winter squash;   
              - peeled, seeded & diced   
         2 c  Vegetable broth;   
              - or more if desired   
       1/2 c  Dry white wine   
         1 ts Fresh thyme; chopped -OR-   
       1/2 ts Dried thyme   
         1 ts Salt   
       1/4 ts Black pepper; freshly ground   
         2 c  Collard greens or   
              - other dark leafy greens;   
              - chopped   
     1 1/2 c  Cooked dark red kidney   
              - beans -OR-   
        15 oz Can beans; rinsed & drained   
         2 tb Fresh parsley; chopped   
       
     Simmer greens in a pot of salted water until tender and drained.   
        
     Heat the oil or water in a large saucepan over medium heat. Add the   
     onion, turnip, carrot, parsnip, sweet potato, and squash. Cover and   
     cook, stirring occasionally, until slightly softened, about 10   
     minutes. Stir in the broth, wine, thyme, salt, and pepper, and bring   
     to a boil. Reduce the heat to low and simmer until the vegetables   
     soften and the liquid is reduced, about 30 minutes. If a thinner stew   
     is desired, add more broth. If a thicker stew is preferred, puree   
     about 1-1/2 cups of the stew in a blender or food processor and stir   
     back into the pot, or use an immersion blender to puree some of the   
     stew right in the pot.   
        
     Sir in the collards and kidney beans. Taste and adjust the seasonings.   
     Simmer to heat through and allow the flavors to mingle, about 10   
     minutes. Sprinkle with the parsley and serve hot.   
        
     Recipe by Vegan Planet   
       
   MMMMM   
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