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Frankly Scarlet 

 

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A tasty root vegetable stew would be an excellent main course served with grainy bread and a nice strong ale.  

Roasted Root Vegetable Stew

1 large rutabaga  
2 medium potatoes
1 large parsnips
1 large carrot
1 large sweet potato
1 small celeriac root
1 medium onion
1 can chic peas, drained and washed
1 T olive oil
Salt and freshly ground black pepper
1 tsp dried marjoram or thyme
1 tsp freshly chopped rosemary
3 - 4 cups vegetable broth

Scrub and trim ends and any bad spots off of all the root vegetables.  Peel if you like.  The celeriac in particular could benefit from a peel to get rid of some of the rougher outer edges.  Preheat oven to 450 F.  To prep the vegetables for roasting, cut everything, including the onion, into 1 inch cubes.  Place on a foil-lined cookie sheet or in a roasting pan.  Add the chic peas to the chopped vegetables.  Drizzle with oil and toss until evenly coated.  Season the vegetables with pinch of salt and pepper and the teaspoon of herbs.  Toss again and spread into a single layer.

Roast vegetables in the oven for 30 - 40 minutes or until they are browning at the edges, but still fairly juicy.  Just before the vegetables are ready, bring 3 cups of vegetable broth to a boil in a large saucepan.  When vegetables are done roasting, carefully add to the hot broth.  If desired, add the additional cup of broth.  Let soupd simmper on medium heat for 10 minutes.  Using the back of your stirring spoon, press some of the vegetables up against the side of the saucepan until they are smashed to help thicken.  Taste and adjust seasoning as needed.

Recipe from...A Straight from the Farm Original

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