Winter Vegetable Stew

8 servings (12 cups)

• 3 Tablespoons olive oil
• 1 1/2 Tablespoons curry powder
• 2 cups (about 6) chopped leek,
     white part only
• 6 carrots, medium, cut into 1-inch pieces
• 4 stalks celery, medium, cut into
     1-inch pieces
• 1 1/4 pounds potatoes, (about 4)
     cut into 1-inch pieces
• 10 ounces turnips, (about 3 medium)
     peeled and cut into 1-inch pieces
• 1 1/2 pounds butternut squash, peeled
     and cut into 1-inch pieces
• 1 1/2 teaspoons savory, or 1/2 tsp thyme
• 1 teaspoon salt
• 1 bay leaf
• 2 14 oz. cans non-fat chicken broth
     or vegetable broth
• 1 cup water
• 2 1/2 cups cauliflower florets
• 1 1/2 cups frozen petite peas

Heat the oil in a large Dutch oven over medium-high heat. Add the curry powder and cook, stirring, 1 minute. Add the leeks, carrots and celery. Cook, stirring frequently, until the vegetables begin to brown, 10 minutes. Add the potatoes and turnips, cook, stirring occasionally, 5 minutes more. Add the squash, savory, salt and bay leaf and cook 5 minutes.

Stir in the chicken broth and water into the vegetable mixture. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Remove the bay leaf.

Add the cauliflower and peas and simmer until all the vegetables are tender, 15-20 minutes.

About leeks: Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor). Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.

Bon appetit!