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Fricassee, Harvest (D, TNT)
Source: Bon Appetit
Serves: 4

1-1/2 tablespoons olive oil
3 large carrots, peeled, and cut into 1/2" pieces
3 large parsnips, peeled, and cut into 1/2" pieces
3 cups (about 1 lb.) peeled butternut squash, in 1/2" pieces
1-1/2 cups chopped onion
3 large garlic cloves, minced
1 bay leaf
1 tablespoon butter
1-1/2 tablespoons all-purpose flour
1-1/2 cups vegetable broth
Salt, to taste
Freshly-ground black pepper, to taste

Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.

Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.

Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A