Hoodie weather is back, and that means it's time for warm, hearty food. In the South, the last thing you want to eat during the summer months is a soup or stew, which is probably the same temperature as the humidity-filled air.
Fall is the perfect time to bust out these brothy or creamy creations—and not fear that one bite may contribute to heatstroke. It also just happens to be when many root vegetables are in peak season. Hmm…
A root vegetable stew is both comforting and filling, and the recipe I found also happens to be a healthy, low-fat version. It only contains a small amount of oil and margarine—the rest is just stock, herbs, and vegetables.
So this fall, "how you gonna kick it? Gonna kick it root down." A little Friday afternoon Beastie Boys for you. Enjoy.
Roasted Root Vegetable Stew
•Preheat the oven to 400°F. Cut off the top third of the head of garlic. Sprinkle a little oil onto the exposed cut and loosely wrap the garlic in foil. Place in the oven to roast.
•In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with the 3 Tbsp. oil.
•Spread the vegetables evenly onto a cookie sheet and place in the oven. Roast for approximately 15 minutes.
•Melt the margarine in a large sauté pan and add the leeks. Cook for about 3 minutes, then add the roasted root vegetables and the apple cider and cook until the liquid is reduced by half.
•Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
•Remove the garlic from oven and squeeze out the cloves into a small bowl. Mash well with a fork and stir into the stew.
•Season with the salt and pepper and serve hot.
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