- 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.
- 1/4 calabaza (about 4 cups)
- optional: 2 boniato
- 2 tbs olive oil
- 1 cup yellow onion, diced (1 medium onion)
- 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
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.
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.
In a large saucepan over medium-high heat, heat the oil for 1 minute. Add the onion, ginger and tempeh. Sauté for 3 minutes.
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.
Meanwhile, prepare the rice pilaf as directed on the package.
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.