Ingredients:
1 1/2 tbsp Olive oil
1 cl Garlic, minced
1 medium Onion, minced
3 cup Turnips, cut into 1/4-inch
. cubes
1 cup Mushrooms, coarsely chopped
1 1/2 tsp Ground cumin
1 tsp Dried mint
1/4 tsp Chili powder
1/4 tsp Fennel seeds
4 cup Turkey stock, divided
3/4 cup Canned tomatoes, whole
1 package Frozen baby lima beans, 10oz
. thawed (see note)
Cilantro or parsley, chopped
. for garnish
Instructions:
NOTE: If your taste buds prefer, you may use canned navy or kidney
beans; rinse them well and add them during the last 5 minutes of
cooking.) Heat the oil in a large, heavy saucepan over low heat. Add
the minced garlic and onion. Cook for 8 to 10 minutes, or until
golden. Stir in the peeled turnip cubes, mushrooms, cumin, mint,
chili powder and fennel seeds. Cook for about 1 minute. Stir in the
turkey stock and the canned tomatoes. Bring to a boil. Cover and
simmer 12 to 15 minutes, or until the vegetables are tender.
Stir in the renaining turkey stock and the package of baby lima beans
(see note above). Cook uncovered 10 to 15 minutes, or until the
vegetables are tender. Season with salt and pepper to taste. Spoon
the chowder into the serving bowls and garnish with chopped cilantro
or parsley, if desired.
* Approximate nutritional analysis: 208 calories per 1-cup serving,
12g protein, 26g carbohydrates, 7g fat (29% of calories), 8g fiber,
279mg sodium, 56% of the Daily Value for vitamin C, 25% for copper,
15% for iron.
** American Health -- November 1995 **
Servings: 4
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