Recipe: Hearty Root Vegetable Stew

This recipe is the essence of fall in a pot! It makes a great side dish, or a vegetarian main dish, and is a quick and simple way to use up some of those fall and winter root veggies you just harvested.

Serve hot, with crusty bread and a fall salad like the one we shared on Wednesday, and you'll have a perfect meal for a cool fall evening!

Hearty Root Vegetable Stew
(Serves 4-6.)

Ingredients:

1 sweet potato
1 white potato
1 small rutabaga
2 onions
3 parsnips
4 regular carrots
6 cups vegetable broth
Kosher salt and black pepper to taste

Directions:

• Peel and dice all the vegetables, then add to a big soup pot with the vegetable broth. Add salt and pepper to taste.
• Put pot over medium heat, bring to a boil, reduce heat to low, lightly cover the pot and simmer gently for 15 to 20 minutes or until all the vegetables are fork tender, then serve hot.
• You may put this soup in the blender and puree for a creamy soup instead of a chunky soup, if you wish. Sprinkle chopped fresh flat leaf parsley on top of each serving if you wish.