Roasted Root Vegetable Stew - Vegetarian Recipe tfay

• One small - med orange beet
• One small-med red beet
• One parsnip - med-large
• One large carrot
• One med sweet potato
• One med/large yukon gold potato
• One small acorn squash
• One large leek
• 3 cloves garlic & olive oil
• 2 stalks of celery
• 1/4 c. (or small fresh herb pkg from produce dept - chopped)
• chopped pistachios
• 3/4 c. Apple Cider
• 2-3 c. vegetable stock

1. Preheat oven to 400 degrees
2. Prepare all vegetables except celery/leeks by peeling and cut into bite sized cubes
3. Toss vegetables with fresh rosemary and olive oil
4. Spread vegetables on large baking sheet and roast for 20-25 minutes
5. While vegetables are roasting, heat olive oil in soup pot and add chopped leeks, garlic and celery sautee until slightly tender
6. Add roasted vegetables to the pot and 3/4 c. apple cider (vegetables should be almost covered) add more or less apple cider accordingly simmer for 10 15 minutes.
7. Add vegetable stock and simmer for another 15-20 minutes or until all vegetables are tender (add more or less stock for preferred thickness
8. Ladel into bowls and sprinkle with chopped pistachios

orange beet, red beet, carrot, potato, gold potato, acorn, leek, garlic, stalks of celery, pistachios, apple cider, vegetable stock

Taken from www.chowhound.com/recipes/roasted-root-vegetable-stew-vegetarian-14401 (may not work)