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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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