How many reasons do you really need to go meatless on Mondays?  Besides reducing your risk of heart disease, maintaining a healthy weight, improving the overall quality of your diet, reducing your carbon footprint, minimizing water usage, and reducing fossil fuel dependence, all the cool kids are doing it.

Trying to eat locally can sometimes be a challenge, especially in the winter months. Don’t you worry!  You can visit your local farmer’s markets where you can find an assortment of delicious and nutritious root vegetables including beets, celery root, parsnips and turnips. How excited are you?  For those of you who are root vegetable-challenged, here is an easy entrée into the world of down-unders.

Sweet and Savory Root Vegetable Stew

From Clean Food by Terry Walters

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

1 cinnamon stick

Vegeable stock

Ume plum vinegar

In a large pot over medium heat, sauté shallots and ginger in oil for 5 minutes or until soft.  Add parsnips, rutabagas, sautéed shallots andd ginger in oil 5 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 a boil, cover, reduce heat and simmer 25 minutes.

Remove from heat, discard cinnamon stick and gently puree soup 3 seconds using handheld blender to slightly thicken liquid and blend flavors.  Season to taste with a few dashes of vinegar and serve.

Serves 6-8


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