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Creamy Veggie Stew

Welcome back! 
Today, we have kind of a follow up on the Chicken Piccata. This is a side dish consisting pretty much of just vegetables that we served alongside the chicken, and I'm sure it would go well with other things, including meats or bases like rice. Although it's called a stew, it's more like ratatouille (which comes in more than just the circular variety) in that the ingredients are softened. With the help of the potato and the whipping cream, it's creamy and smooth too.

Creamy Veggie Stew

Makes 4 servings

Ingredients:

  • 1/4 onion
  • 1 small zucchini
  • 1/4 each of red and yellow sweet bell pepper
  • 1 carrot
  • 1 medium potato
  • 1/2 cup chicken broth
  • 1/2 cup whipping cream
  • Salt and pepper to taste

Directions:

  1. Chop everything up! Everything should be diced into relatively equal size.
  2. After chopping them up, steam the carrot and potato a little bit and put it aside. This makes later steps a little easier.
  3. Put a little bit of olive oil in a pan.
  4. Saute the onion in the pan for a few minutes.
  5. Add in each of the vegetables, one at a time.
  6. Put in the cream and broth (don't forget the carrots and potatoes) and cook them until soft but not too mushy.
  7. Add salt and pepper to taste.
As I mentioned before, we served this with the Chicken Piccata, an Italian dish.
If you wish to make it more Italian, you could add tomatoes, a key ingredient to Italian cooking. Also, a French twist on the recipe would include eggplants. Both of these would be diced like the rest of the ingredients. However, this was great as it was so you could just try it like this!

-Chefpo
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