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Vegetable Stew With Fresh Rosemary
20 min prep time
22 min cook time
4servings
Recipe by
American Diabetes Association, American Heart Association
Source
Diabetes & Heart Healthy Cookbook
How to Make Vegetable Stew With Fresh Rosemary
This stew is like a farmers’ market in a bowl with its wide range of colorful, tender vegetables, including green asparagus and zucchini, orange carrots, and bright yellow summer squash. If you have a green thumb, feel free to create new combinations based on your garden’s bounty
20 min prep time
22 min cook time
4servings
1 1/2 cups
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Step-By-Step Instructions:
- In a large saucepan, bring 3 cups broth, the potatoes, carrots, and pearl onions to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 15 minutes, or until the potatoes and carrots are tender.
- Stir in the yellow squash, zucchini, mushrooms, rosemary, pepper, and salt. Simmer covered, for 3-4 minutes, or until both squashes are slightly tender.
- In a medium bowl, whisk together the remaining 1 cup broth and the flour. Stir the flour mixture, asparagus, and green onions into the stew. Simmer for 2-3 minutes, or until the stew has thickened and the asparagus is tender-crisp.
- Just before serving, sprinkle the stew with the Parmesan.
Nutrition facts
4 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 230
-
Total Fat
2g
- Saturated Fat 1g
- Cholesterol 5mg
- Sodium 310mg
-
Total Carbohydrate
44g
- Dietary Fiber 7g
- Total Sugars 9g
- Protein 9g
- Potassium 1320mg
- Phosphorous 240mg
Ingredients
low sodium vegetable broth (fat-free, low-sodium, divided use)
4 cup
small red potatoes (halved)
8
baby carrots
1 cup
frozen pearl onions
1/2 cup
medium yellow summer squash (diced)
1
small zucchini (diced)
1
white (button) mushrooms (sliced, such as button, brown (cremini), portobello, or shiitake (stems discarded))
4 oz
chopped fresh rosemary or 1 teaspoon dried rosemary (crushed)
1 tbsp
pepper
1/4 tsp
salt
1/8 tsp
all-purpose flour
1/3 cup
asparagus (trimmed and cut diagonally into 1-inch pieces)
8 oz
green onions (sliced, green part only)
2 tbsp
Parmesan cheese (shredded or grated)
1/4 cup
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