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HARVEST VEGETABLE FRICASSEE




Source of Recipe


Bon App�tit


Recipe Introduction


This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entr�es, especially homey ones like this fricassee. Its great with buttermilk biscuits


List of Ingredients




1 1/2 tablespoons olive oil
3 large carrots, peeled, cut into 1/2 -inch pieces
3 large parsnips, peeled, cut into 1/2-inch pieces
3 cups 1/2-inch pieces peeled butternut squash (about 1 pound)
1 1/2 cups chopped onion
3 large garlic cloves, minced
1 bay leaf

1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups canned vegetable broth



Recipe



Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; saut� 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 broth; 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