Recipe for Vegetable Run Down 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 tbl Vegetable oil
2 cup Chopped onion
2 x Cloves garlic, minced
4 cup Chopped, peeled chayote (about 1 pound)
3 cup Cubed, peeled butternut squash ( 1/2 inch pieces)
1 cup Cubed carrot
4 cup Vegetable Stock
1/3 cup Fresh lime juice
1 tbl Minced, fresh thyme
1 tbl Grated, peeled gingerroot
1/4 tsp Salt
1/4 tsp Pepper
1 x Fresh Scotch bonnet or
----------------- habanero pepper -or ----------------
2 x Serrano chilies, halved and seeded
3 cup Halved fresh mushrooms
----------------- VEGETABLE STOCK ----------------
11 x Fresh thyme sprigs
5 cup Water
4 cup Coarsely chopped chayote (about 1 pound)
1/2 cup Sliced celery
1/4 cup Coarsely chopped onion
3 tbl Shredded coconut
10 x Black peppercorns
10 whl allspice
8 x Cloves garlic, halved
Instructions:
Instructions: Another from the 9/94 Cooking Light Jamaican feature.

Heat vegetable oil in a DUTCH OVEN :) aver medium high heat. Add onion and garlic; saute 5 minutes. Add Vegetable Stock and next five ingredients; bring to a boil. Reduce heat, cover, simmer for 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet.

Yield: 10 servings (serving size 1 cup)

Vegetable Stock: Remove leaves from thyme sprigs, set the leaves aside for Vegetable Run Down. Combine thyme stems and the remaining ingredients in a large DUTCH OVEN, and bring to a boil. Reduce heat, and simmer, uncovered, over medium low heat 30 minutes. Strain the stock through a sieve into a large bowl; discard the solids.

Yield:4 cups

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