Root vegetables come in all shapes, sizes, colors and flavors. This recipe will help mix and match your delicious root vegetables into something new and interesting. Loaded with vitamins and nutrients, root vegetables are a great addition to any meal. Click this link to read more about seasonal root vegetables by our Seasonal Chef.
More recipes: great one-post meals.
Holiday cooking: Ideas and recipes for Halloween.
- ¾ cup leek, ½ “ slices, white and pale green part
- 3 garlic cloves, sliced
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- 1 tablespoon of thinly sliced ginger
- ½ lb rutabaga, peeled and diced, 2” pieces
- ½ lb carrot, peeled and cut in 2” pieces
- ½ lb parsnip, peeled and cut in 2” pieces
- ½ cup mixed grains, I used TruRoots Sprouted Rice Quinoa Blend
- 1 dry thai chili, optional, I used a dry peqin chili
- 1 cup greens sliced, your choice; spinach, beet greens or kale
- 1 cup green apple, peeled and diced
- 6-8 basil leaves, sliced
- Juice ½ lime
- Sliced chives or scallion, garnish
- In a small heavy pot saute the leek and garlic in 2 tablespoons of oil; season with salt and pepper and cook for 2-3 minutes. Once the onion softens add the ginger and cook for 1 more minute.
- Add 4 cups of water and bring to a boil. Add ½ teaspoon each of salt, pepper, the vegetables, mixed grains and chili. Cook covered for 20 minutes or until the grains are cooked and vegetables are tender. (See note.)
- Removed from heat and remove the chili. (You can keep it in if you want the stew to be spicier.) Add the apple, greens, basil and lime juice. Mix to combine. Serve warm.
Cook’s note: the vegetables will only take about 15 minutes. If you end up using a longer cooking grain start that first and then add the vegetables.