Pork Stew With Parsnips And Carrots

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Classic cool-weather flavors, such as pork, onion, and celery, meet summer's dried fruits and herbs.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless pork loin, cut into 1/2-inch pieces
• 1 1/2 cups chopped onion
• 1 cup thinly sliced celery
• 2 tablespoons water
• 1/4 cup tomato paste
• 2 teaspoons dried rubbed sage
• 1 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 bay leaves
• 4 cups (1/2-inch-thick) slices peeled parsnip
• 3/4 cup dried apricots, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add pork, and cook 6 minutes or until browned, stirring occasionally.
3. Remove pork from pan, and wipe pan with a paper towel, leaving browned bits on bottom of pan.
4. Add onion, celery, and water; cook 3 minutes, scraping pan to loosen browned bits.
5. Return pork to pan.
6. Add tomato paste and next 6 ingredients, and bring stew to a boil.
7. Cover, reduce heat, and simmer 1 hour.
8. Stir in parsnip, and apricots; bring to a boil.
9. Cover, reduce heat, and simmer 30 minutes or until pork is tender.
10. Discard bay leaves; sprinkle with parsley.

Yield: 6 servings (serving size: about 1 1/3 cups)