Sweet and Savory Root Vegetable Stew

Weekly Recipe: 
Weekly
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SERVES: 6 TO 8

1 tablespoon extra virgin olive oil

6 shallots, diced

2 tablespoons grated fresh ginger

2 parsnips, peeled and diced

2 medium rutabagas, peeled and diced

2 turnips, peeled and diced

2 sweet potatoes, peeled and diced

1 celeriac (celery root), peeled and diced

1 fennel bulb, halved, cored, and diced (save fronds for garnish)

1 cinnamon stick

Vegetable stock

Ume plum vinegar

In large pot over medium heat, sauté shallots and ginger in oil five minutes or until soft. Add parsnips, rutabagas, turnips, sweet potatoes, celery root, fennel, and cinnamon stick. Add enough stock to barely cover vegetables, bring to boil, cover, reduce heat, and simmer 25 minutes. Remove from heat, discard cinnamon stick, and gently purée soup three seconds using handheld blender to slightly thicken liquid and blend flavors. Season to taste with a few dashes of vinegar, garnish with fennel fronds, and serve. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure