Hearty Root Vegetable Stew—Slow Cooker Style for Ossining & Croton

Now, what with the weather and all, I’ve been eating way too much in the way of beef stew and baked goods, and not getting a lot of exercise.  So, I thought I’d lighten up for a meal and try something entirely vegetarian.  But I wanted it to make it only using local produce.  And what’s available is root vegetables.

My new vegetable was rutabaga – a giant version of a turnip that often comes (from the supermarket) in a thick wax coating.  My farmer’s market one did not, which makes it much easier to cut, but I imagine it wouldn’t store as well.

Except for all the peeling and chopping, this recipe couldn’t be simpler. Plus, it makes your house smell all warm and cinnamon-gingery.  Next time, I might try increasing the amount of broth and throw in a half cup of barley, farro or quinoa to make this extra hearty.

Hearty Root Vegetable Stew

Ingredients:

1 lb rutabaga (or turnips), peeled and cut into 1/2-inch cubes                              

1 lb carrots, peeled and cut into 1/2-inch slices

3/4 lb parsnips, peeled and cut into 1/2-inch slices

3/4 lb yellow-fleshed potatoes, peeled and cut into 1/2-inch pieces

1 large yellow onion, chopped

12 dried apricots, halved

6 Tbsp sliced almonds

2 Tbsp minced peeled fresh ginger

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp salt

1/2 tsp cayenne pepper

2 cups reduced-sodium vegetable (or chicken) broth

Method:

1. Combine all ingredients in slow cooker. Pour broth over top.

2. Cover and cook on low for 8 hours, until vegetables are fork-tender.

3. Serve over couscous, barley, or rice. 

Serving size: 1 1/2 cups

Visit the !  Every Saturday, rain or shine, outdoors at the Croton Train Station in Parking Lot A.  (This was supposed to be the Briarcliff Indoor Market, but due to reasons I cannot pinpoint, maybe zoning rules, maybe parking concerns,) the market was moved to Croton.  Some of the vendors include:

• Feather Ridge Farms -- chicken and eggs
• Kiernan Farms – beef and pork
• Baked by Susan – baked goods and hot drinks
• Flour City Pasta – organic “artisanal” pasta

There are at least three produce vendors as well, mostly selling apples, cabbages, carrots, parsnips and turnips.