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Autum Ragout with Roasted Vegetables Recipe

   
 

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     Autum Ragout with Roasted Vegetables

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 tsp. grated lemon rind
3 tsps. gresh lemon juice
2 tsps. mustard
2 tsps. olive oil
1 tsp dried thyme
1/2 tsp. salt
1 tsp. pepper
4 garlic cloves, chopped
3 cups (1 inch) cubed butternut squash
 
2 cups (1 inch) cubed peeled rutabaga
2 cups (1 inch) cubes carrot
1 small red onion, cut into 1 inch pieces
1 and 1/2 pounds skinned, boned chicken breasts cut into 1 inch pieces
1/2 pound turkey kielbasa, cut into 1 inch pieces
2 cups chopped chinese cabbage
2 cups low salt chicken broth
1/2 cup apple juice and 1/2 cup apple butter or spiced pear butter
1 15 ounce can navy beans

Instructions
Preheat oven to 450º. Combine the first 8 ingredients in a 13 x 9-inch baking dish. Add squash, rutabaga, carrot, and onion, and toss well. Bake mixture at 450 degrees for 30 minutes or until lightly browned, stirring occasionally. Remove from oven, and reduce oven temperature to 350 degrees. Combine squash mixture, chicken, and remaining ingredients in a large Dutch oven. Bake at 350 degrees for 50 minutes or until vegetables are tender, stirring occasionally.
CALORIES 231 (24% from fat); FAT 6.1g (sat 0.9g,mono 1.7g,poly 1.4g); IRON 2.6mg; CHOLESTEROL 62mg; CALCIUM 93mg; CARBOHYDRATE 25.1g; SODIUM 543mg; PROTEIN 23.4g; FIBER 3.7g


Originally Submitted
8/7/2010





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