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Fall Vegetable Stew
Submitted by member Carrie Meunch. 45 minutes to table, serves 4. Add less ginger if a less spicy dish is desired.
1 tablespoon olive oil
3 tablespoon minced fresh ginger
3 cloves garlic, minced
2 carrots, cut into 1-inch pieces, (I cut my lengthwise)
1 medium head cauliflower, cut into florets, (about 6 cups)
3/4 pound small red potatoes, cut into 1/2-inch chunks
1 cup reduced-sodium chicken or vegetable broth
2 teaspoons Dijon mustard
6 cups 1/2 inch wide coarsely shredded spinach
2 ounces crumbled feta or goat cheese
3/4 teaspoon salt
1/2 cup plain nonfat yogurt
2 tablespoons flour
In a nonstick Dutch oven or large saucepan, heat the oil until hot but not smoking over medium heat. Add the ginger and garlic and cook, stirring frequently, until the garlic is softened, about 4 minutes. Add the carrots, cauliflower, and potatoes and cook, stirring frequently, until the carrots are lightly browned, about 5 minutes. (HOWEVER MINE NEVER DID BROWN.)
Stir in the broth and mustard and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables are tender, about 15 minutes. Stir in the spinach, cheese, and salt and cook, uncovered, just until the spinach has wilted, about 4 minutes.
In a cup, stir together the yogurt and flour. Stir the yogurt mixture into the vegetable mixture and cook, stirring constantly, until the mixture is slightly thickened, about 1 minute longer.
Helpful Hint: You can prepare this stew up to 1 day ahead through step 2. Reheat it over low heat, and then stir in the yogurt mixture.