|
|
Root
Vegetable Stew - 2 tbsp (30 ml) vegetable oil
- 1
leek, thinly sliced
- 1 medium potato, peeled and cut into 1/2" (1.3 cm)
cubes
- 1 large carrot, peeled and cut into 1" (2.5 cm) lengths
- 1
medium parsnip, peeled and cut into 1 " (2.5 cm) lengths
- 1 small turnip,
peeled and cut into 1/2" (1.3 cm) pieces
- 1 sweet potato, peeled and cut
into 1" (2.5 cm) pieces
- 2 cups (480 ml) vegetable broth
- 2 cups (480
ml) water
- 1/2 tsp (3 ml) salt
- 1/4 tsp (2 ml) pepper
- 1/2 tsp (3
ml) dried parsley flakes
- 1/4 tsp (2 ml) dried thyme leaves
- 1 bay
leaf
- 2 tbsp (30 ml) flour
- 2 tbsp (30 ml) water
The
vegetables for this stew actually have different cooking times due to their
density and water content. To compensate, we have suggested diffferent sizes,
so that they can be cooked together.
Sauté the leeks over
low-medium heat in the vegetable oil until softened. Add the vegetables,
vegetable broth, water, and spices.
Bring to a boil, then cover, reduce
heat and simmer until all the vegetables are cooked (about 30
minutes.)
To thicken the sauce, mix together the flour and water and add
to the vegetable mixture. Heat for a few minutes, stirring constantly until the
sauce thickens. Serve with sliced fresh tomatoes and crusty French bread (for
dipping.)
Serves 4.
|
|
|
|
