May 29, 2018Eat Well, Fruit and Vegetable Prescription Program, Recipes

Simmered Vegetables with Basil Puree

Name: Simmered Vegetables with Basil Puree
Ingredients: 3 tablespoons olive oil; 2 bay leaves; 2 onions (chopped into large pieces); 7 plump garlic cloves (peeled and halved); 3 thyme sprigs; 6 sage leaves; 12 small (3 to 5-inch carrots); Sea salt and freshly ground pepper; ¾ pound small new potatoes; ½ pound yellow wax or green beans (ends trimmed); 1 pound summer squash (cut into large pieces); 5 medium tomatoes (peeled, seeded, and chopped into large pieces, juice reserved); 1 bell pepper (yellow or orange if possible, cut into 1-inch strips); 1 to 2 bounds canned white beans (rinse & drain); Packed ½ cup basil leaves; 1 garlic clove; 3 tablespoons olive oil; ½ cup freshly grated Parmesan cheese (optional)

Course: Side Dish

Servings: 4

Calories: 272 kcal

Ingredients

3 tablespoons olive oil
2 bay leaves
2 onions chopped into large pieces
7 plump garlic cloves peeled and halved
3 thyme sprigs
6 sage leaves
12 small 3 to 5-inch carrots
Sea salt and freshly ground pepper
¾ pound small new potatoes
½ pound yellow wax or green beans ends trimmed
1 pound summer squash cut into large pieces
5 medium tomatoes peeled, seeded, and chopped into large pieces, juice reserved
1 bell pepper yellow or orange if possible, cut into 1-inch strips
1 to 2 bounds canned white beans rinse & drain

Basil Puree

Packed ½ cup basil leaves
1 garlic clove
3 tablespoons olive oil
½ cup freshly grated Parmesan cheese optional

Instructions

Warm 3 TBLS oil with the bay leaves in a large casserole or Dutch oven over low heat. When fragrant, add the onions, garlic cloves, thyme sprigs, and the sage. Cover and cook while you prep the vegetables.
Leave small carrots whole or cut fat ones into 4-inch lengths add to pot right away. Season with a little salt and pepper. If the potatoes are like large marbles, leave them whole. But quarter larger ones and cut fingerlings in half lengthwise. Lay the potatoes on top of the onions and carrots. Add salt and pepper. Cut the beans into 3-inch pieces and add them along with the rest of the vegetables to the pot, seasoning each layer with salt and pepper.
Strain the tomato juice over all, then cover and cook until the vegetables are tender, about 40 minutes to an hour. If tightly covered, the vegetables will produce plenty of flavorful juices. If the pot seems dry, add a few TBPS water or white wine.

Make the Basil Puree shortly before serving.

Chop the basil and garlic in a food processor with the oil and enough water to make a puree.
Stir in the cheese, then taste and season with salt.
Spoon Basil Puree over when serving.

Recipe Notes

Calories 272, Total Fat 10 g, Sat. Fat 2 g, Sodium 93 mg, Tot. Carb. 36 g, Protein 11 g, Sugar 9 g