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Suggest a better descriptionThis recipe is very good, also very unusual, Ive never seen another similar. Its based on a dish by Mark McEwen from North 44 , supposed to be one of Torontos best reastaurants. Ive never been there. Alexandra?? Jennifer?? 1) Heat olive oil in Dutch oven. Add garlic, ginger, leeks, cook gently until leeks wilt. Add a little water if pan appears dry. 2) Add carrots, fennel, potatoes, sweet potatoes, and squash. Combine well and cook about 20 minutes. 3) Add vinegar, honey, chili paste, and five-spice powder. Bring to a boil. 4) Add tomatoes, corn and chickpeas. Cook for 10-15 minutes longer, uncovered, until thick and stew-like. 5) Add sesame oil, cilantro and basil. Taste and adjust seasonings if necessary. Serves 6-8. >From Bonnie Sterns Simply HeartSmart Cooking. Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 20:52:16 -0500 From: Leslie Duncan
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Serving Size: 1 Serving (497g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 129 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 24.2mg | 1 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 34.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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