Sunday, January 1, 2012

[CLEAN Recipe] Pea, Mushroom, and Turnip Chowder

3 tbsp olive oil
2 cups chopped yellow onion
6 cups vegetable stock
3 cups cubed turnips (3-4 large turnips), peeled and cut into 1" cubes
2 tsp sea salt
1/2 tsp ground black pepper
1 package frozen peas
1 cup thinly sliced mushrooms
Dash of red pepper flakes
Fresh parsley

1. Heat 6-8 quart pot, add 2 tbsp of oil and sauté onions for 5 minutes, stirring often
2. Add 4 cups of vegetable stock and the turnips, red pepper flakes, salt, and pepper.  Cover and bring to boil, reduce to simmer, and cook for 10 minutes, or until turnips are tender
3. Add the peas, mushrooms and remaining stock to the pot and cook for another 5 minutes
4. Garnish with parsley and serve.

Yields: 8 cups
Adapted from: The Great American Detox Diet

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