Roasted-Root Vegetable Stew

Roasted-Root Vegetable Stew Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Use large shallots because they are easier to peel than small ones.

Yield:

4 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 189
Caloriesfromfat 24 %
Fat 5.1 g
Satfat 1.4 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 4.7 g
Carbohydrate 33.7 g
Fiber 6.9 g
Cholesterol 3 mg
Iron 2.2 mg
Sodium 540 mg
Calcium 88 mg

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
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons crème fraîche

Preparation

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. Stir in salt and pepper. Sprinkle each serving with 1 1/2 teaspoons parsley and top with 1 teaspoon crème fraîche.

Note:

Peter Berley,

Cooking Light

March 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note