Sorrel Marinated Stewed Veggie Chunks
By: Spring Vale Enterprises

PREP TIME: 1 Hour 30 Minutes          DIFFICULTY:  Easy          YIELD:  4 Servings

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Ingredients

• 2 lbs. Veggie Chunks
• 2 cup Sorrel Vinaigrette
• Salt and pepper
• 1/2 teaspoon chopped thyme
• 1 tbsp. cornstarch
• 1/4 cup vegetable broth
• 4 oz. butter
• 3 onions chopped
• 4 stalks scallion chopped
• 2 cloves garlic minced
• 2 stalks celery chopped
• 1 gal. water 2 lbs. peeled potatoes, medium dice
• 2 lbs. kale chopped
• 1 lb. cod fish soaked, boned and flaked
•  Scotch bonnet pepper to taste
• 2 sprig fresh thyme
• 1 cup coconut cream
• Salt to taste

    Directions

1. Season Veggie  Chunks with salt and pepper, place in a container and pour on sorrel vinaigrette and leave to marinate for about 30 minutes in the 
    refrigerator.
2. Using a sauce pan, bring marinated vege
   chunks to a boil and stew over heat for about 1/2 hour, or until chunks are cooked.
3. Mix cornstarch and vegetable broth to make
   slurry and add to stew while cooking.
4. Cook for an additional 20-30 minutes.

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