Scarborough Fair Stew

A light stew for the fresh vegetables of summer. Like the song says "Parsley, sage, rosemary and thyme" I found that even my picky eater went back for more.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb ground turkey
• 3  leaves fresh sage
• 2  tablespoons  vegetable oil
• 1  cup  yellow squash, diced
• 1  cup zucchini, diced
• 1  cup sweet potato, diced
• 1  cup peas (fresh or frozen)
• 1  quart chicken broth or 1  quart vegetable broth
• 1⁄2 teaspoon white pepper
• 1  tablespoon fresh parsley
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon rosemary
• 3  tablespoons cornstarch
• 3⁄4 cup  cold water

Directions

1. Shred fresh sage leaves and mix with ground turkey.
2. Make meat into meatballs using about 1- 2 tablespoons for each one.
3. Heat oil in large pot over high heat.
4. Add meatballs to pot and cook until brown on all sides, about 6 minutes.
5. Remove meatballs from pan and set aside.
6. Add vegetables to pot and stir frequently, cooking for 5 minutes.
7. Add broth, meatballs and seasonings to pot.
8. Bring to a boil, reduce heat and simmer for 20 minutes.
9. Turn heat up to medium.
10. Mix cornstarch with cold water, add to pot and stir until thickened.