Roasted-Root Vegetable Stew

Roasted-Root Vegetable Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 12 large shallots, peeled (about 8 ounces)
  • 2 teaspoons minced peeled fresh ginger
  • 2 tablespoons all-purpose flour
  • 8 large garlic cloves, peeled (about 1 garlic head)
  • 3 cups Vegetable Stock or water
  • ¾ teaspoon salt
  • 2 cups (1-inch) cubed peeled beets
  • + 8 more ingredients
    • 1 cup (1-inch) cubed peeled turnips
    • 1 ½ teaspoons chopped fresh sage
    • ½ teaspoon black pepper
    • 4 teaspoons crème fraîche
    • 1 tablespoon olive oil
    • ¾ cup (1-inch-thick) slices parsnip
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 cups (1-inch-thick) slices carrot

Preheat oven to 450°. Combine first 7 ingredients in a shallow roasting pan. Bake at 450° for 30 minutes. Place vegetable mixture in a Dutch oven over medium heat. Add flour, ginger, and sage; cook 3 minutes. Add Vegetable Stock, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Sti...

View full recipe at My Recipes

Comments

Variations on Roasted-Root Vegetable Stew

  • Roasted-Root Vegetable Stew
    • 1/2 teaspoon black pepper
    • 3 cups Vegetable Stock or water
    • 3/4 cup (1-inch-thick) slices parsnip
    • 3/4 teaspoon salt
    • +10 other ingredients


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