Roasted Root Vegetable Stew

straightfromthefarm.net

masontighe

1 large rutabaga

2 medium russet potatoes

1 large or several small parsnips

1 large carrot

1 large sweet potato

1 small celeriac root

1 medium onion

1 can (14 oz) of chic peas, drained

1 T. olive oil

Salt & freshly ground black pepper

1 t. dried marjoram or thyme

1 t. freshly finely chopped rosemary (optional)

3 to 4 C. vegetable broth

note: Note: Since vegetable sizes are somewhat arbitrary, just be sure to have roughly one cup’s worth of each of the above vegetables.

Directions at straightfromthefarm.net

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