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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | vegetable oil |
| 2 Tasse | onion chopped |
| 2 | cloves garlic minced |
| 4 Tasse | Chopped, peeled chayote (about 1 pound) |
| 3 Tasse | Cubed, peeled butternut squash ( 1/2 inch pieces) |
| 1 Tasse | Cubed carrot |
| 4 Tasse | vegetable stock |
| 1/3 Tasse | lime juice fresh |
| 1 Esslöffel | thyme minced, fresh |
| 1 Esslöffel | Grated, peeled gingerroot |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 | Fresh Scotch bonnet or habanero pepper -or |
| 2 | Serrano chilies, halved and seeded |
| 3 Tasse | Halved fresh mushrooms |
| 11 | Fresh thyme sprigs |
| 5 Tasse | water |
| 4 Tasse | Coarsely chopped chayote (about 1 pound) |
| 1 1/2 Tasse | celery sliced |
| 1 1/4 Tasse | onion coarsely chopped |
| 3 Esslöffel | coconut shredded |
| 10 | black peppercorns |
| 10 | allspice whole |
| 8 | cloves garlic halved |
| 1 | Bayleaf |
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Another from the 9/94 Cooking Light Jamaican feature.
Heat vegetable oil in a Dutch Oven :) aver medium high heat. Add onion and garlic; saute' 5 minutes. Add Vegetable Stock and next five ingredients; bring to a boil. Reduce heat, cover, simmer for 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size 1 cup) Calories 81; Fat 2.3g; Protein 2.8 g; Carb. 14.5g; Fiber 2.2g.
Vegetable Stock: Remove leaves from thyme sprigs, set the leaves aside for Vegetable Run Down. Combine thyme stems and the remaining ingredients in a large Dutch Oven, and bring to a boil. Reduce heat, and simmer, uncovered, over medium low heat 30 minutes. Strain the stock through a sieve into a large bowl; discard the solids. Yield:4 cups
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