Winter Roots and Greens Stew
A selection of root vegetables in season during the winter make up the main ingredients in this tasty and nutritious stew. Feel free to replace the turnip greens with kale or mustard greens. Coffee may seem like an unusual ingredient but it works.
Servings:5. Per Serving (2 Cups): 163 Calories, 3.5g Fat, 30g Carbohydrates, 5g Protein, g Fiber, 7g Sugar.
- 3/4 Cup Cooked Lentils
- 1 Cup of Chopped Onion
- 2 Cloves of Garlic
- 1 Tbsp Olive Oil
- 2 Large Carrots (1 1/2 Cups 1/2 inch cubes)
- 2 Potatoes (1 Cup 3/4 inch cubes)
- 2 Turnips (1 Cup 3/4 inch cubes)
- 1 Cup Frozen Turnip Greens
- 4 Cups Water
- 1/2 Cup Decaf Coffee
- 1 Tbsp Sugar
- 1 Tbsp Lemon Juice
- 1 Tbsp Soy Sauce
- 1/4 Cup Red Cooking Wine
- 1 Pinch of Allspice
- Cracked pepper to taste
- 1/2 Tsp Onion Powder
- 1 Tsp Salt
- 1 8oz Can of Tomato Sauce
Sautee onion and garlic in olive oil until transparent. Add the carrots, potatoes, turnips and greens. Pour in 4 cups of water. Add coffee, sugar, lemon juice, soy sauce, cooking wine, all spice, pepper, onion powder and salt. Cover and bring to a slow boil. When the vegetables are tender add the tomato sauce. Serve. Printer Friendly Version
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