Thursday, January 27, 2011

At Your Request

Roasted Veggie Stew

This is a delicious and hearty dinner. Bonus: It's also fairly easy. Try it & let me know what you think!

And I like to double or triple the ingredients to make a nice big pot- it is very yummy & leftovers are good, too! So when it calls for 2 parsnips, I just use a whole bag (etc). Enjoy!!

Roasted Veggie Stew

2 tsp fresh thyme, snipped
2 parsnips, peeled and chopped 1/2" cube for all the chopped veggies
1 potato, peeled & chopped
1 rutabaga, you guessed it, peeled & chopped
2 carrots, peeled and cubed (haha- got tired of typing chopped)
1 onion, cut into 8 wedges
1 Tbsp olive oil
1/2 tsp salt
3 c veggie broth
15 oz can great northern beans, rinsed & drained

Toss all the "peeled & chopped" veggies plus the onion with the oil. Sprinkle with salt. Spread on a cookie sheet & roast in a 450 degree oven until brown & tender. (30 min ish?)

Meanwhile, bring the broth & beans to a boil in a large pot. (If you only have dry thyme, add it here.) Add the roasted veggies and return to a boil. Simmer 5 minutes or so & stir in the thyme (if you snipped fresh from the garden). I like to mash some of the soup at this point for a slightly thicker consistency.

1 comment:

  1. Yum Allie! :) I think I will put this on our menu next week! I stumbled across your sweet blog when Chris posted something on facebook a while back. I love to stop by on occasion and see what you're up to. Thanks for posting this recipe!!
    -Erin Dorn


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