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Roasted-Root Vegetable Stew

Source of Recipe


Cooking Light-3/02






List of Ingredients



• 2 cups (1-inch-thick) slices carrot
  
• 2 cups (1-inch) cubed peeled beets
  
• 1 cup (1-inch) cubed turnips
  
• 3/4 cup (1-inch-thick) slices parsnip
  
• 12 large shallots, peeled
  
• 8 large cloves garlic, 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 (see recipe) or water
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 2 tablespoons chopped fresh flat-leaf parsley
  
• 4 teaspoons creme fraiche
  






Instructions



1. Preheat oven to 450 degrees.
   
   
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 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.
   
   
4. Yield: 4 servings (serving size: 1 1/3 cups). 189 cal, 5.1g fat, 4.7g pro, 33.7g carb, 6.9g fiber, 3mg chol, 2.2mg iron, 540mg sod, 88mg calc. (totals include Vegetable Stock)