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Carroll, Lauren /CRS
Carroll, Lauren /CRS

Haitian Vegetable Stew — Haiti

Prep Time: 15 min Cooking Time: 15 min Servings: 6

Ingredients

Seasoning:

  • 4 scallions, chopped
  • 6 sprigs parsley
  • 4 sprigs fresh thyme, stems removed
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon salt

Vegetable Stew:

  • 1 tablespoon fair trade olive oil
  • 1 small onion, chopped
  • 2 carrots, sliced
  • 1 chayote squash, peeled and chopped
  • 1 small eggplant, peeled and chopped
  • 3 cup cabbage, chopped
  • 1 15-oz can of coconut milk
  • 4 cup water or vegetable broth (or more, as needed)
  • 1 large tomato, chopped
  • Salt to taste

Preparation

For the seasoning, mix first 6 ingredients in a food processor and set aside. Sauté onions, carrots, squash, eggplant and cabbage in oil in large pan for 3 to 4 minutes. Add coconut milk and 3 cups broth. Bring to a boil, reduce heat and simmer 10 minutes, or until soft. Add tomatoes and continue to simmer. Add more broth if the mixture appears too dry. Add seasoning to simmering vegetables and cook one minute. Mash vegetables with a large fork. Season with salt, to taste.

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