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
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
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.