Roasted-Root Vegetable Stew

14 ingredients
3 steps

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
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 teaspoons creme fraiche

Directions

  1. 1
    Preheat oven to 450°.
  2. 2
    Combine first 7 ingredients in a shallow roasting pan. Bake at 450° for 30 minutes.
  3. 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 creme fraiche.

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