Golden Root Vegetable Stew
Cook carrots in 1 tablespoon oil, in 4-quart saucepan over medium-high heat, stirring frequently, until lightly browned. Remove to bowl with slotted spoon. Add 1 tablespoon oil to saucepan. Cook parsnips until lightly browned, stirring frequently. Remove to bowl with slotted spoon. Add 1 tablespoon oil to saucepan. Cook potatoes, stirring frequently. Add leeks and garlic; cook until lightly browned.
Add butternut squash, vegetable broth, 1/2 cup water, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 25 minutes, stirring occasionally. Stir in broccoli; simmer 5 minutes.
Stir flour and remaining 1/4 cup water in a cup until smooth. Stir into stew. Heat to boiling over high heat, stirring until mixture is thickened.
Serve stew in hollowed-out small squash, such as golden nugget or acorn, if desired.
Sprinkle with chopped parsley.
You may also like:
You will need:
Original Red Sauce
Our most versatile sauce. Enliven the flavor of any meal.
Want to be the first to know about new products?
We want to stay in touch! We’ll send you the occasional email, but only with the important stuff.