Westphalian Vegetable Stew

Shared by: Kim Dawson

3 Points Per Serving

2 tablespoons butter

2 1/2 cups chopped leeks -- white & green

1/2 teaspoon dried thyme

1 teaspoon fennel -- ground

2 each bay leaf

2 cloves garlic

1/2 cup dry white wine

1 cup carrot -- peeled and chopped

2 cups potato -- chopped

1 cup parsnips -- peeled and chopped

4 cups water -- or veg stock

1 teaspoon salt

1 1/2 cups green beans -- cut

1 cup Bartlett pears -- peeled and chopped

1 tablespoon cider vinegar

2 teaspoons dijon mustard

black pepper -- to taste

Grated or smoked cheddar (optional-extra points)

Melt butter in pot and add leeks, thyme, fennel, bay and garlic. Saute on medium heat for 5 minutes, stirring often. Add wine, increase heat and cook 5 minutes to reduce liquid. Add carrots, potatoes, parsnips, water or stock and salt. Cover and bring to a boil. Add green beans and pears, lower heat and simmer 15 mins or until veggies are tender. Add vinegar, mustard, pepper and cook 3 minutes. Discard bay leaves. Serve with cheese if desired.

Serving Size : 4