| Vegetable Stew - Main Course
Cooking Recipes Ingredients:
5-6 medium potatoes
1 medium butternut squash
5 large carrots
2 ears of corn
1 small turnip or rutabaga
1 stalk celery
1/2 cup oil
2-3 onions
4-6 cloves garlic
1 teaspoon salt
black pepper to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1 cup vegetable stock
Cooking Recipes Directions
Wash the vegetables and cut into chunks. You can use any other
hard winter vegetables that you like. Heat the cast-iron pot,
(size 3) over coals until a little bit warm, add oil. When
oil is hot, lightly cook onions and garlic. Arrange vegetables
in layers on top of onion and garlic mixture. The ones with
the longest cooking times go on the bottom of the pot. Sprinkle
on the seasonings and herbs. Pour stock over the final layer.
Cover the pot with its lid and simmer over campfire coals
for 1-1/2 to 2 hours. Leave the lid on until the cooking time
is finished.
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