Canadian Vegetable Stew 1941
"Serve with cabbage and gravy. They used leeks to. Could use navy beans, and corned beef if you want. From WW2 rationing book. Was hard to get onions then, hence the leeks."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (492.4 g)
- Calories 332.3
- Total Fat - 6.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 1207.3 mg
- Total Carbohydrate - 56.7 g
- Dietary Fiber - 16.4 g
- Sugars - 7.9 g
- Protein - 14.7 g
- Calcium - 145.7 mg
- Iron - 4.9 mg
- Vitamin C - 24.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat the margarine in a frying pan.
Step 2
Add chopped onion and cook until lightly browned.
Step 3
Add green onions and carrots, stir and continue to saute for a few minutes.
Step 4
Add vegetable stock, potatoes and beans.
Step 5
Mix flour with a little water to make a smooth paste (roux) and slowly mix in to the warmed stew until the desired consistency has been reached.
Step 6
Add plenty of dried mixed herbs, salt and pepper to taste.
Step 7
Simmer over medium/low heat until carrots & potatoes are tender enough to eat (about 15 minutes or so)
Step 8
Add kale last 5 minutes of cooking.
Tips
No special items needed.
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