Roasted-Root Vegetable Stew

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Use large shallots because they are easier to peel than small ones.

Ingredients:

2 cups (1-inch-thick) slices carrot

2 cups (1-inch) cubed peeled beets

1 cup (1-inch) cubed peeled turnips

3/4 cup (1-inch-thick) slices parsnip

12 large shallots, peeled (about 8 ounces)

8 large garlic cloves, peeled (about 1 garlic head)

1 tablespoon olive oil

2 tablespoons all-purpose flour

2 teaspoons minced peeled fresh ginger

1 1/2 teaspoons chopped fresh sage

3 cups vegetable stock or water

3/4 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh flat-leaf parsley

4 teaspoons crème fraîche

Directions:

1. Preheat oven to 450°.
2. Combine first 7 ingredients in a shallow roasting pan. Bake at 450° for 30 minutes.
3. 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. Stir in salt and pepper. Sprinkle each serving with 1 1/2 teaspoons parsley and top with 1 teaspoon crème fraîche.

By RecipeOfHealth.com