Asian Braised Fall Vegetables

Asian Braised Fall Vegetables


2 cartons (8.25 ounces each) vegetable or chicken stock
¾ cup reduced-sodium soy sauce
2 tablespoons white rice vinegar
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
2 tablespoons lemongrass paste (Dierbergs Produce Department)
2 cans (15 ounces each) chickpeas, rinsed and drained
1 container (18 ounces) Dierbergs Fresh Cut Sweet Potatoes
1 bunch fresh rainbow carrots, tops removed, scrubbed, and coarsely chopped
1 red onion, cut into wedges
1 bunch radishes, trimmed and halved
Grated peel from 1 orange


In 1-cup glass measure, whisk together stock, soy sauce, vinegar, garlic, ginger, and lemongrass paste; set aside.

In Dutch oven, combine remaining ingredients. Pour stock mixture over top, cover, and bake in 325°F. oven stirring every 30 minutes until veggies are tender, about 1½ to 2 hours.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 141
Cholesterol: 0 mg
Fat: 1 g
Sodium: 819 mg
Carbohydrates: 28 g
Protein: 6 g
Fiber: 6 g Saturated Fat: <1 g