14401 Roasted Root Vegetable Stew–Vegetarian 1 hour 1 hour 4-6 servings Sat Jan 31 08:28:13 -0800 2009 Sat Jan 31 08:28:13 -0800 2009 Medium Other User http://www.chow.com/recipes/14401 Sat, 31 Jan 2009 16:28:13 GMT A terrific and healthy way to enjoy the bounties of winter. A unique flavor that makes you come back for more!

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  • Preheat oven to 400 degrees
  • Prepare all vegetables except celery/leeks by peeling and cut into bite sized cubes
  • Toss vegetables with fresh rosemary and olive oil
  • Spread vegetables on large baking sheet and roast for 20-25 minutes
  • While vegetables are roasting, heat olive oil in soup pot and add chopped leeks, garlic and celery–sautee until slightly tender
  • Add roasted vegetables to the pot and 3/4 c. apple cider (vegetables should be almost covered) add more or less apple cider accordingly–simmer for 10–15 minutes.
  • Add vegetable stock and simmer for another 15-20 minutes or until all vegetables are tender (add more or less stock for preferred thickness
  • Ladel into bowls and sprinkle with chopped pistachios
    • ]]>     http://www.chow.com tfay 49 Soup/Salad/Sandwich One small–med orange beet

    ]]>     One small-med red beet

    ]]>     One parsnip–med-large

    ]]>     One large carrot

    ]]>     One med sweet potato

    ]]>     One med/large yukon gold potato

    ]]>     One small acorn squash

    ]]>     One large leek

    ]]>     3 cloves garlic & olive oil

    ]]>     2 stalks of celery

    ]]>     1/4 c. (or small fresh herb pkg from produce dept–chopped)

    ]]>     chopped pistachios

    ]]>     3/4 c. Apple Cider

    ]]>     2-3 c. vegetable stock

    ]]>     435 vegetarian