C.H.E.F. Recipes (Cheap Healthy Easy Fast)

Root Vegetable Stew

20151028_1934322-3 carrots
4-5 yellow beets (red will ‘stain’ the whole meal
2-3 yams/sweet potatoes
1-2 white potato
1 small celery root (celeriac)
1 large onion sliced thickly
2-4 large garlic cloves

1” piece of ginger peeled and sliced
handful green beans, peas and or corn if desired.
Any other root vegetable you have on hand.
6-8 cups of water or broth.
2 Tablespoons mixed herb spices such as Italian or other savory mixes. It depends on how you want it to taste each particular time you make it. Freedom to cook!

Cut all veggies into bite sized chunks, but not too small as they will cook down a bit. Add them all except the yams and beans, corn & peas to a large stockpot and simmer for about 40 minutes. Add the yams and rest of ingredients and simmer about 10 minutes more until yams are soft.

Serve over brown rice, quinoa, farro, other whole grain or alone as it is.
I served it over baked spaghetti squash – it was deliciously healthy!

*You can add black beans, Cannellini or kidney beans for added protein, fiber, vitamins and substance.


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