Roasted Root Vegetable Stew - Vegetarian Recipe

• 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

1. Preheat oven to 400 degrees
2. Prepare all vegetables except celery/leeks by peeling and cut into bite sized cubes
3. Toss vegetables with fresh rosemary and olive oil
4. Spread vegetables on large baking sheet and roast for 20-25 minutes
5. While vegetables are roasting, heat olive oil in soup pot and add chopped leeks, garlic and celery – sautee until slightly tender
6. 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.
7. Add vegetable stock and simmer for another 15-20 minutes or until all vegetables are tender (add more or less stock for preferred thickness
8. Ladel into bowls and sprinkle with chopped pistachios