Vermont Stew
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
turkey
boneless, cut into walnut sized pieces |
|
| 1 | large |
onions
peeled and diced |
|
| 12 | ounces |
new potatoes
peeled, and cut into 1 inch cubes |
|
| 1 | each |
green bell peppers
seeded and, diced |
|
| 14 | ounces |
italian plum (roma) tomatoes
drained |
|
| ½ | teaspoon |
thyme
freeze-dried |
*
|
| ½ | teaspoon |
oregano
freeze-dried |
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | ounces |
corn
kernels |
*
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
turkey
boneless, cut into walnut sized pieces |
|
| 1 | large |
onions
peeled and diced |
|
| 346.8 | ml/g |
new potatoes
peeled, and cut into 1 inch cubes |
|
| 1 | each |
green bell peppers
seeded and, diced |
|
| 404.6 | ml/g |
italian plum (roma) tomatoes
drained |
|
| 2.5 | ml |
thyme
freeze-dried |
*
|
| 2.5 | ml |
oregano
freeze-dried |
|
| 1 | x |
salt and black pepper
|
*
|
| 173.4 | ml/g |
corn
kernels |
*
|
| 15 | ml |
vegetable oil
|
|
Directions
Heat the oil in a flameproof casserole and fry the turkey pieces until golden brown.
Add the onions, potatoes and pepper.
Mix in the tomatoes, breaking them up slightly with a fork.
Add the herbs and enough water just to cover the turkey.
Simmer on top of the stove or in an oven preheated to gas mark 350℉ (180℃) for 45 minutes.
Season generously then add sweetcorn.
If the sauce is very thin, dissolve a teaspoon of cornflour in a little water and stir it into the casserole.
Bring gently to the boil until the sauce thickens.
