Category: Main Course
Vegetable Cheddar Stew - TastyPlanner.com
Chef: Pam.librarian
Warm & bubbly… this stew is thick and full of chunks of vegetables in a gooey cheese broth.
Ingredients
1 tbs. olive oil
1 red onion, diced
2 carrots, sliced
1 parsnip, sliced
4 small red potatoes, cubed
1/4 head green cabbage, chopped
1 qt. veggie broth, set aside 1/2 c. (go for a yellow base, not a red base, if possible)
8 oz. bag of frozen corn & peas
2 tbs. flour
1 c. shredded sharp cheddar cheese
1 tsp. dill weed
1 tsp. Tabasco sauce
black pepper, to taste
flat leaf parsley, chopped, to garnish
Instructions
In large pot, saute onions until translucent. Add carrots, parsnips, potatoes, and veggie broth. Bring to boil.
Reduce heat and simmer for 20 minutes, or until potatoes are tender.
Meanwhile, mix flour with 1/2 c. of reserved broth.
Add corn & peas to pot and then stir in the flour/broth mixture until broth is smooth.
Gently mix in cheese, dill weed, Tabasco, and black pepper.
Garnish with parsley and serve with warm crusty bread.
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