Roasted-Root Vegetable Stew

• 2 cups (1-inch-thick) slices carrot
• 2 cups (1-inch) cubed peeled beets
• 1 cup (1-inch) cubed peeled turnips
• 3/4 cup (1-inch-thick) slices parsnip
• 12 large shallots, peeled (about 8 ounces)
• 8 large garlic cloves, peeled (about 1 garlic head)
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 2 teaspoons minced peeled fresh ginger
• 1 1/2 teaspoons chopped fresh sage
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 teaspoons creme fraiche

1. Preheat oven to 450u0b0.
2. Combine first 7 ingredients in a shallow roasting pan. Bake at 450u0b0 for 30 minutes.
3. Place vegetable mixture in a Dutch oven over medium heat. Add flour, ginger, and sage; cook 3 minutes. Add Vegetable Stock, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in salt and pepper. Sprinkle each serving with 1 1/2 teaspoons parsley and top with 1 teaspoon creme fraiche.

carrot, beets, parsnip, shallots, garlic, olive oil, flour, fresh ginger, fresh sage, salt, black pepper, flatleaf, crueme fraueeche

Taken from www.myrecipes.com/recipe/roasted-root-vegetable-stew-0 (may not work)