VEGETARIAN STEW IN BREAD BOWLS
Shortly before we had our third child, my husband wisely got our first slow cooker. This was the first recipe I tried on a cool day. It felt great to both take care of the kids and eat a warm, homemade meal at the end of the day. -Maria Keller, Antioch, Illinois
Provided by Taste of Home
Categories Dinner
Time 9h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-9 hours or until vegetables are tender., In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened., Cut a thin slice off the top of each roll. Hollow out rolls, leaving 1/2-in.-thick shells (save removed bread for another use). Serve stew in bread bowls.
Nutrition Facts :
MAJORCAN-STYLE VEGETABLE AND BREAD STEW
Steps:
- Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
- Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes.
- Serve stew from pot. Pass olives and sliced radishes alongside.
- Available from La Tienda (888-472-1022; tienda.com) or from The Spanish Table (206-682-2827; tablespan.com).
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