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Roasted-Root Vegetable Stew

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: about 1 1/3 cups)
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

Nutrition 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

How to Make It

  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.