Tuesday, December 3, 2013

Root vegetable stew, Moroccan flavor

On the quest to make more soup I have moved from roasting my root vegetables to stewing them.

Parsnips, turnips and carrots in the blue bowl, fennel and potatoes in pink, green tomatoes (the very last of the garden) in orange, onions and garlic in red, butternut squash in white and green chilis in yellow

Stir up with spices before cooking.

Put the prunes and chilis in the bottom of a baking pan

Add in the veg that has been cooking and some stock

after 2 hours in the oven you have stew!

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