Saveur.com: Daily Fare: Vegetable Run-Up

Saveur.com: Daily Fare Latest Recipes from saveur.com

Want free Kindle ebooks? Sign up to receive the best freebie Kindle ebook deals in your email every day. From our sponsors

Vegetable Run-Up Sep 24th 2013, 17:00 Enlarge Credit: Landon Nordeman SERVES 8   INGREDIENTS 4 cups coconut milk 1 tbsp. whole allspice berries 4 scallions, finely chopped 3 sprigs thyme 2 cloves garlic, minced 2 plum tomatoes, peeled, seeded, and finely chopped 1 large yellow onion, minced 1 Scotch bonnet or habanero chile, slit in half 4 oz. green beans, trimmed and cut into ½" lengths 3 medium carrots, peeled and cut into ½" cubes 2 chayote squash, cut into ½" cubes 1 each red, yellow, and green bell pepper, stemmed, seeded, and cut into ½" cubes 2 tsp. light brown sugar 1 (14-oz.) can pigeon peas, rinsed and drained Cooked white rice, for serving  Freshly ground black pepper, to taste Finely chopped culantro, for serving (optional)   INSTRUCTIONS Bring coconut milk to a boil in a 6-qt. Dutch oven over medium heat; cook, stirring occasionally, until reduced to 1½ cups, about 25 minutes. Add allspice, scallions, thyme, garlic, tomatoes, onion, and chile, and cook, stirring, until fragrant and slightly soft, about 5 minutes. Add green beans, carrots, chayote, and peppers, and cook, stirring occasionally, until soft, about 35 minutes. Stir in sugar and peas; cook until heated through, about 5 minutes more. Season with pepper, and serve over rice; garnish with culantro before serving.

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions