I'm very surprised by the other review on here! Did the other rater not stir in the salt and pepper, or wonderful minced fresh ginger? Use plain water instead of the homemade vegetable stock? I found this to be quite flavorful - the broth is reminiscent of borscht but the veggies gives it a heartiness. The roasted parsnip and turnip in particular were fabulous - and didn't taste at all like the beets (which were also good). A good solid recipe.
Roasted-Root Vegetable Stew
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)
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Amount per serving
- Calories: 189
- Calories from fat: 24%
- Fat: 5.1g
- Saturated fat: 1.4g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.5g
- Protein: 4.7g
- Carbohydrate: 33.7g
- Fiber: 6.9g
- Cholesterol: 3mg
- Iron: 2.2mg
- Sodium: 540mg
- Calcium: 88mg
- 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
- 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.
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