You can make this a vegetarian dish simply by omitting the sausage and the first step in the instructions. Once the vegetables are cleaned and cut, this stew is easy to make: Everything just simmers on the stove. The stew may be prepared two days ahead and refrigerated. Serve with Baked Sage and Saffron Risotto or plain white rice.
1. Heat the oil in a saucepan over medium heat. Add the sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove the sausage with a slotted spoon, and set aside.
2. Pour off all but 2 tablespoons rendered fat, and discard. Raise heat to medium high, add the onions, and cook, stirring, until golden, 5 to 6 minutes. Add the tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, 20 to 25 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until vegetables are tender, about 10 minutes. Add brussels sprouts, and cook, covered, about 5 minutes more. Remove cover, and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper, and serve.
A very nice flavourfull fall stew.
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|Serving Size: 1 Serving (1304g)|
|Recipe Makes: 4|
|Calories from Fat: 394 (41%)|
|Amt Per Serving||% DV|
|Total Fat 43.8g||58 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 69.2mg||21 %|
|Sodium 1101.3mg||38 %|
|Potassium 3393.3mg||89 %|
|Total Carbohydrate 122.5g||36 %|
|Dietary Fiber 27.1g||108 %|
|Sugars, other 95.4g|
|Protein 29.7g||42 %|
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Calories per serving: 955
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