Apple and winter squash help mellow the flavor of this hearty cold-weather tempter.
1 small onion, chopped
6 cloves garlic, minced
1 small fennel bulb, trimmed, cored, and thinly sliced (about 2 cups)
12 ounces acorn, butternut, or turban squash, seeded, peeled, and cut into 3⁄4-inch pieces
8 ounces fresh Brussels sprouts, trimmed and halved
1 can (14-ounce) vegetable broth
1/3 cup dry white wine or 1/3 cup apple juice
2 tablespoons snipped fresh sage or 1 teaspoon dried sage, crushed
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 medium tart apple, cored and coarsely chopped (about 1 cup) or 6 dried apricots, quartered
1 can (15-ounce) red kidney beans, rinsed and drained
1 tablespoon sherry vinegar or 1 tablespoon balsamic vinegar
1 tablespoon honey
ground black pepper
Add apple or apricots. Cover and cook about 3 minutes more or just until sprouts are tender. Add beans, vinegar, and honey; heat through. Season to taste with salt and pepper.
To serve, ladle stew into bowls.
Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 20 min
Servings: 4 to 6
Recipe By: Carrie Holcolmb
From: Easy Dinners Vegetarian
Used with permission of Published by Meredith Books