Roasted Root Vegetable Stew


4 cups vegetable or chicken stock
2 bay leaves
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 cup rutabagas
1 cup parsnips
1 cup shallots
1 cup carrots
1/2 cup celery root
Salt and pepper to taste


1. Add stock, bay leaves, chopped thyme and chopped sage to a stewpot to boil.
2. Peel and cut into stew-sized pieces rutabagas, parsnips, shallots, carrots, and celery root. Add to pot.
3. Cook until veggies are tender. Salt and pepper to taste.