Ingredients
- For the Stock:
- 1 large butternut squash
- 16 cups water
- 2 carrots
- 2 parsnips
- 2 ribs celery, diced
- 1 small onion
- 1â2 ounce fresh ginger, cut into nickel-size slices
- 1 ounce fresh cilantro, with stems, chopped
- 2 tablespoons salt
- 2 whole cardamom pods, crushed
- 1 tablespoon peppercorns
- 1 teaspoon fenugreek seeds
- 1â2 teaspoon cumin seeds
- 1 small bay leaf
- For the Stew:
- 4 tablespoons extra virgin olive oil
- 6 cups butternut squash, cut into1-inch dice
- 2 cups parsnips, cut into 1-inch dice
- 2 carrots, cut into 1-inch dice
- 1 head cauliflower, in florets
- 3 cloves garlic, sliced
- 3 teaspoons salt
- 1 1â2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1â2 teaspoon turmeric
- 1â4 teaspoon ground cinnamon
- 1â2 teaspoon cayenne (optional)
Description
Hot! Good For A Cold, Cold, Winter’s Night Serve With A Crusty Bread, And You’ve Got A Meal. Your Home Will Smell Wonderful.
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