- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Calabaza boniato stew
Calabaza always makes great soup. In this version, the pumpkin can be enjoyed in chunks along with other garden veggies. And if you like a nutty taste, add the boniatos. Adding tempeh means this can be the main dish of the meal. Filling and yummy, this is a perfect vegetarian entrée.
Ingredients
- 1/4 calabaza (about 4 cups)
- optional: 2 boniato
- 2 tbs olive oil
- 1 cup yellow onion, diced (1 medium onion)
- 1
- 1 7 oz. package tempeh, chopped
- 5 cups water
- 2 medium turnips, peeled and diced
- 2 medium carrots, peeled and diced
- 1 tsp cloves
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup fresh parsley
- 1 6.3 oz. pkg rice pilaf
Instructions
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Cut the calabaza into quarters (you can often buy a precut quarter). Scoop and discard the seed area. Using a potato peeler, peel the skin and discard it. Chop into small pieces using any orange flesh except for the meat directly under the stem.
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Wash the boniatos. Cut off the ends. Peel them using a vegetable peeler. Boniato, when exposed to air, may turn brown. If desired, peel underwater to avoid discoloration. After chopping the boniato, place pieces in a bowl with water covering the pieces. Discoloration doesn't change the flavor.
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In a large saucepan over medium-high heat, heat the oil for 1 minute. Add the onion, ginger and tempeh. Sauté for 3 minutes.
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Add the water, calabaza, turnips, carrots, boniato, and seasonings, except for the parsley. Bring to a boil. Reduce the heat to a simmer. Cook for 45 minutes. Stir occasionally.
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Meanwhile, prepare the rice pilaf as directed on the package.
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After cooking, remove the stew from the heat. Add the chopped parsley. Serve over the rice pilaf. This stew refrigerates well up to 1 week and can be frozen up to 3 months.