Cider Glazed Roasted Root Vegetable Stew - Veggie

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* Exported from MasterCook *

 

Cider Glazed Roasted Root Vegetable Stew - Veggie

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Yukon Potatoes -- peeled and diced into 1/2

inch cubes

1 Cup Parsnips -- peeled and sliced 1/2 inch thick

1 Cup Carrots -- peeled and sliced 1/2 inch thick

1 Large Leek -- cleaned thoroughly and sliced thinly

into half-moons

1 Cup Sweet Potatoes -- peeled and diced into 1/2

inch cubes

1 Cup Rutabagas -- peeled and diced into 1/2 inch

cubes

1 Head Garlic

1 Cup Apple Cider

3 Tablespoon Vegetable Oil

2 Tablespoons Butter -- unsalted

4 Cups Vegetable or Chicken Stock -- or Water

2 Bay Leaves

1 Tablespoon Fresh Chopped Thyme

1 Tablespoon Fresh Chopped Sage

Salt and Pepper -- to taste

 

Preheat oven to 400 degrees.

Cut off the top third of the head of garlic. Sprinkle a little oil on

top of the exposed cut and loosely wrap the garlic in foil. Place

garlic in oven to roast.

 

In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots,

and rutabagas with 3 tablespoons of oil. Spread the vegetables evenly

onto a cookie sheet and place in oven. Roast for approximately 15

minutes.

 

In a large, heavy pot, melt the butter. Add the leeks and saute for

about 3 minutes. Add the roasted root vegetables and apple cider.

Continue to cook until cider has reduced by half.

 

Add the stock or water, thyme, bay leaves, and sage. Bring to a boil,

reduce to a simmer, and cook for another 10 minutes.

 

Remove garlic from oven. Garlic should be soft and aromatic. Squeeze

the garlic from the bulbs into a small bowl. Mash the garlic well with

a fork. Stir the roasted garlic into the stew.

 

Season stew with salt and pepper. Serve hot.

 

Prep Time : 15min

Cook Time : 40min

 

Source:

" Brett Moore,Your Guide to Gourmet Food @about.com "

S(Fromatted by Chupa Babi in MC):

" 03.08.06 "

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Per Serving (excluding unknown items): 151 Calories; 8g Fat (47.7%

calories from fat); 1g Protein; 19g Carbohydrate; 3g Dietary Fiber;

8mg Cholesterol; 47mg Sodium. Exchanges: 1 Grain(Starch); 1/2

Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : This is a hearty stew full of flavor. Roasting the vegetables

creates an extra depth of flavor. Low-fat and nutritious are added

bonuses to this very delicious meal.

 

 

Nutr. Assoc. : 4608 0 0 0 0 0 0 0 0 0 27167 0 903414 3403 0