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Ginger-Coconut Brussels Sprout and Rutabaga stew
From Statesboro Market2Go
<p>These seasonal veggies combine to make a cozy and flavorful vegan stew! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: theppk.com (Entered by Ariana Giddens)
Serves: 6-8
Vegan!
Ingredients
1 tablespoon
Neutrally flavored oil (such as coconut)
1 large
Yellow onion (thinly sliced)
1 pound
Brussels sprouts (cleaned and halved or quartered)
1/2 teaspoon
Red pepper flakes
2 cloves
Garlic (minced)
2 tablespoons
Fresh minced ginger
3/4 pound
Rutabaga (peeled and diced)
1 cup
Carrot (sliced)
4 cups
Vegetable broth
1 1/2 cups
Chickpeas (rinsed and drained if using canned)
1/2 cup
Coconut milk
Juice from 1 lime
Zest from half a lime
Salt to taste
Fresh cilantro for garnish (optional)
Rice for serving
Step by Step Instructions
- Prepare vegetables as directed and preheat a 4 quart pot over medium-high heat.
- Saute the onion in the pot with oil and salt, then add and lightly sear the Brussels sprouts, stirring occasionally. Add the minced ginger and the red pepper flakes, mix, and let cook for 1 minute.
- Add the rutabaga, carrots and vegetable broth, then cover the pot and bring it to a boil.
- Once the mixture reaches a boil, reduce it down to a simmer and add the chickpeas and lime zest. Cook with the lid slightly ajar atop the pot for 5 minutes.
- Add the coconut milk, lime juice, and more salt if desired. Cook a bit longer to let the additions heat through, then serve with rice and garnished with fresh cilantro.