Roasted-Root Vegetable Stew

Veg-stew-ck-698685-l

(4) Course Soups and Stews

Ingredients in this Recipe

1 1/2 teaspoons chopped fresh sage
1 cup (1 inch) cubed peeled turnips
1 tablespoon olive oil
1/2 teaspoon black pepper
12 large shallots, peeled (about 8 ounces)
2 cups (1 inch) cubed peeled beets
2 cups (1 inch thick) slices carrot
2 tablespoons all purpose flour
2 tablespoons chopped fresh flat leaf parsley
2 teaspoons minced peeled fresh ginger
3 cups Vegetable Stock or water
3/4 cup (1 inch thick) slices parsnip
3/4 teaspoon salt
8 large garlic cloves, peeled (about 1 garlic head)

Recipe Preparation

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