Braised Shallots and Squash Stew Recipe

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Ingredients:

Serving

2 tbsp olive oil
3 cups shallots , about 1 lb
6 garlic cloves
2 tbsp all-purpose flour
2 tsp crumbled dried sage
4 cups cubed peeled squash ( rutabaga or or and carrots may be substituted for squash)
3 cups vegetable stock
1/2 cup dry white wine
1/4 tsp salt
1/4 tsp pepper
2 (19 oz) cans white kidney beans, drained and rinsed
1/4 cup chopped fresh parsley

Directions:

In a large Dutch oven, heat oil over medium heat, cook shallots and garlic until golden brown, about 7 minutes.
Add flour and sage, cook stirring for 1 minute.
Add squash, veggie stock, wine, salt and pepper, bring to boil.
Cover and simmer over medium low heat or cover and cook in 350°F oven until squash is tender, about 30 minutes.
Using potato masher, mash half of the beans.
Add mashed and remaining whole beans to pan, cook, uncovered and stirring occasionally, until heated through and sauce is slightly thickened, 5 to 10 minutes.
Stir in parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	452.09 Kcal (1893 kJ)
Calories from fat	32.91 Kcal
		% Daily Value*
Total Fat	3.66g	6%
Sodium	14064.25mg	586%
Potassium	486.26mg	10%
Total Carbs	84.53g	28%
Sugars	9.74g	39%
Dietary Fiber	2.37g	9%
Protein	3.86g	8%
Vitamin C	13.7mg	23%
Iron	0.9mg	5%
Calcium	47.2mg	5%

Amount Per 100 g
Calories	152.99 Kcal (641 kJ)
Calories from fat	11.14 Kcal
		% Daily Value*
Total Fat	1.24g	6%
Sodium	4759.45mg	586%
Potassium	164.55mg	10%
Total Carbs	28.61g	28%
Sugars	3.3g	39%
Dietary Fiber	0.8g	9%
Protein	1.31g	8%
Vitamin C	4.6mg	23%
Iron	0.3mg	5%
Calcium	16mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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