Lenten Egg Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Boiled Eggs
1/4 Cup Oil
1/2 Cup Flour
1/2 Medium Onion, Finely Chopped
2 Cloves Garlic Minced
1 Medium Bell Pepper, Chopped
1 Quart Vegetable Broth
2 Stalks Celery, Chopped
4 Carrots, Cut Into Large Pieces
Salt, Black Pepper, Red Pepper To Taste
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Directions: |
Directions:Place raw eggs in a pan of cold water. Bring to a boil, then remove from heat. Cover and let stand for 18 minutes. Immediately remove eggs from the water and rinse in cold water to stop cooking. Peel when cool enough to handle. While eggs are cooking, make a light to medium roux with the oil and flour. Turn down the fire. Add the onions, garlic and bell pepper to the roux, stirring constantly until the onions are translucent, about 5 minutes. Pour in the vegetable broth and add the celery and carrots. Simmer for about 20 minutes until the roux is incorporated into the broth. Cut the peeled eggs in half around the middle and drop into the broth.
Serve over rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: This is my Mom's (Aurelie) dish, although she never had a "recipe". She would have made twice as much for our family of seven. When I first married, my husband, Rodger, said, "Egg stew? I don't get it. Where's the meat?" I said' "Fine I'll add meatballs, but you can't have any eggs." Well, now, 15 years later, we fight over the eggs, and I don't bother with the meatballs!
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