Roasted-Root Vegetable Stew
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Use large shallots because they are easier to peel than small ones.
How to Make It
Step 1
Preheat oven to 450°.
Step 2
Combine first 7 ingredients in a shallow roasting pan. Bake at 450° for 30 minutes.
Step 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.
kdmccrayz's Review
This is the only recipie from CL that we've made, then crossed out in the cookbook. We will not be making this again. The flavor was too bland and every ingredient seemed to taste like the beets. I thought it would be a good way to introduce more veggies into our diet (beets, turnip). But instead we all ate mostly the bread and butter, trashed the leftovers, and now refer to that meal as the "Root Soup Incident"...never to be repeated.
rstarrlemaitre's Review