Roasted-Root Vegetable Stew

Name: Roasted-Root Vegetable Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters (1-inch) cubed peeled beets; 1 teaspoons black pepper; 473 milliliters (1-inch-thick) slices carrot; 4 teaspoons crème fraîche; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh flat-leaf parsley; 2 teaspoons minced peeled fresh ginger; 2 teaspoons chopped fresh sage; 8 larges garlic cloves, peeled (about 1 garlic head); 1 Tbsp olive oil; 177 milliliters (1-inch-thick) slices parsnip; 1 teaspoons salt; 227 grams 12 large shallots, peeled (about; 237 milliliters (1-inch) cubed peeled turnips; 710 milliliters Vegetable Stock or water

Roasted-Root Vegetable Stew is a vegetarian soup. This recipe makes 4 servings with 196 calories, 5g of protein, and 5g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have garlic cloves, flat-leaf parsley, carrot, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes.