Savory Fall Stew
Savory Fall Stew
Submitted by : Robin Smith
Location: Springdale, Arkansas
2 tb. olive oil
12 oz. italian sausage, cut into small chunks (can use hot if you like)
12 peeled pearl onions
1 1/2 c. crushed tomatoes
3 c. chicken broth
herbs (rosemary, thyme, oregano...I use about 1/2 tsp. each of dried)
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1 lg. butternut squash, peel, seed and chunked
3 carrots, chunked in 1/2" pieces
3 parsnips, chunked in 1/2" pieces
1/2 tsp. dried fennel
12 brussel sprouts, trimmed and halved
kosher salt and coarse black pepper to taste
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Brown sausage in oil. Remove sausage and leave 2 tb. drippings. Add onions, and brown. Add tomatoes, stock,
and herbs. Simmer about 15 min. Add sausage, squash, carrots, parsnips and fennel. Cover and simmer until
vegetables are tender. Add brussels sprouts. Cover and cook about tender. Season with salt and pepper.
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