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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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7:00 am - 8:00 pm Outpost Tosa
7:30 am - 8:00 pm Capitol Dr, Bay View and Mequon
1 medium onion, sliced into half moons
2 leeks, sliced
2 celery stalks, chopped
2 carrots, thinly sliced
1 red bell pepper, chopped
1 3âˆ•4 cup fresh pumpkin, peeled and diced
1 cup rutabaga, peeled and chopped
2âˆ•3 cups parsnip, peeled and sliced
14 ounce-can diced tomatoes
2âˆ•3 to 1 cup sparkling apple cider or apple cider
2 teaspoons herbes de Provence
1âˆ•4 cup Italian parsley, chopped
1. Salt and freshly ground black pepper to taste
2. Preheat oven to 350 degrees. Put the onion, leeks, celery,
carrots, red pepper, pumpkin and root vegetables in a large
casserole dish and mix well.
3. Stir in tomatoes, 2âˆ•3 cup of the cider and herbs. Mix well.
4. Cover and bake for 1 1âˆ•4 to 1 1âˆ•2 hours until vegetables are tender, adding more cider if necessary. Garnish with chopped parsley and season with salt and pepper.
Per serving: 87 calories, trace fat, 21g carbohydrates, 2g protein, 149mg sodium, 3g fiber, 76mg calcium
Central Offices — 3200 S. 3rd St. Milwaukee, WI 53207 — Phone (414) 431-3377 — Fax (414) 431-4522
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