Prep: 30 minutes
Cook: 50 minutes
Makes: 4 to 5 servings (about 8 cups)
1. In a large saucepan brown meat, half at a time, in hot oil; drain fat. Return all meat to pan. Stir in broth, wine, dried thyme (if using), garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Stir in squash, parsnips, sweet potatoes, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. In a small bowl combine yogurt, fresh thyme (if using), and flour. Stir ½ cup of the hot liquid into the yogurt mixture. Add yogurt mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper.
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 5 | ||
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Calories: 458 | ||
Calories from Fat: 248 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 198.7mg | 61 % | |
Sodium 450.4mg | 16 % | |
Potassium 898mg | 24 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 22.1g | ||
Protein 18.3g | 26 % | |
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: 458
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