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    You are in: Home / Low-cholesterol / Wintergold Stew Recipe
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    Wintergold Stew

    Wintergold Stew. Photo by awalde

    1/6 Photos of Wintergold Stew

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    30 mins

    55 mins

    Annacia's Note:

    Full of good vegetables, this delicious, hearty meatless stew will warm you up and fill you up.

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    Units: US | Metric


    1. 1
      Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes.
    2. 2
      Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
    3. 3
      Stir in the kale and cook for about 10 minutes more.
    4. 4
      To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
    5. 5
      Ladle into bowls and serve hot.

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    Ratings & Reviews:

    • on September 18, 2011


      I used this recipe to pop up my squash puree.
      I roasted the vegetables (expect rutabag that I did not have), added spices and herbs (saved some for decorationI) and I incorporated this to the squash puree. Adding some water a decorated with the reserved vegetables.
      This was delicious, filling, tasty and with a great texture. Helps to save calories!
      Thanks for this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2009


      This was a satisfying soup, very filling. It was a little bland, next time I would use vegetable or chicken broth instead of water. It's a bonus that it's so beautiful to look at.

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    • on September 27, 2012


      I really wanted to love this recipe, I mean, look at the photo- its a gorgeous dish! However, there was an overall sweet flavor to the stew that needed something to balance it out. I used a Walla Walla Sweet onion, which probably didn't help out the already sweet squash, rutabaga, and peppers. The flavors melded a little more in the fridge overnight, but it still tasted like it needs something. I added some fresh torn basil to a serving I heated up for lunch and that was good, but not quite it. Maybe curry? But that just might make it a whole different recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Wintergold Stew

    Serving Size: 1 (413 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 97.2
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 431.9 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 3.9 g
    Sugars 6.4 g
    Protein 2.7 g

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