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| | Old Fashioned Smothered Mixed Vegetables
8 small carrots, sliced
8 small potatoes
4 medium white turnips, pared and sliced
4 medium tomatoes, peeled, seeded and quartered
2 small chayote or zucchini, sliced
1 green and 1 red sweet pepper, cut in strips
1 small eggplant, unpeeled, diced
Cauliflower chunks
1/2 cup of green peas
1/2 cup of lime beans
2 tablespoon of peanut oil
1 large Spanish onion, sliced
1 cup of stock of beef broth
1/4 cup of peanut oil
1 teaspoon of salt
Freshly ground pepper
1 garlic clove, crushed in a garlic press
4 dried Italian pepper pods or 1 pink hot pepper
1 tablespoon of tomato paste
Arrange in a top of range casserole with lid the sliced carrot, potatoes, turnip slices, tomato quarters, sliced chayote, pepper slices, diced eggplant, cauliflower chunks, peas and beans.
Heat 2 tablespoons of oil in a skillet over medium heat. Add onion and sauté until golden. Add stock, 1/4 cup oil, salt, pepper and garlic; pour over vegetables in casserole. Lay pepper pods over vegetables; cover and cook covered over low heat for 45 minutes.
Remove cover, increase heat, and cook off most of the liquid. Remove peppers and stir tomato paste into vegetable mixture.
Goes great with pepper steak or well browned spareribs or pork chops! |
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