Rockin' Root StewSubmitted by: 1888MICHELLE
IntroductionA friend of mine passed this on to me. It's wonderful!!! The broth can be drained off and the veggies can be dehydrated so you can pack this up and take it camping. A friend of mine passed this on to me. It's wonderful!!! The broth can be drained off and the veggies can be dehydrated so you can pack this up and take it camping.
2 tbsp olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 tbsp curry powder
1 tbsp ground cumin
1 cinnamon stick or 1 tsp. cinnamon
1 quart chicken broth
1 large sweet potato (yams)
1 lb. parsnips (usually comes in 1 lb. bag)
3 medium turnips
1 large rutabaga
¼ cup raisins
1 14.5 ounce can diced tomatoes, drained
Salt and pepper to taste
water as needed
Peel and cut roots into ½ cubes or slightly smaller.
In a large pot, heat oil over medium-high heat.
Add onion and sauté until golden; about five minutes.
Add garlic and stir one minute.
Add curry, cumin, and cinnamon stick and stir another minute.
Add chicken broth, sweet potato, parsnips, turnips, rutabaga, and raisins; stir. Add extra water if necessary to just cover roots.
Bring to boil, reduce heat, cover, and simmer until vegetables are tender; about 20 minutes.
Add diced tomatoes and salt and pepper to taste; simmer about five more minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user 1888MICHELLE.