ROOT VEGETABLE STEW

"Recently at a harvest event in Concord, I made this stew and was pleasantly surprised by how popular it was. Even children whose parents claimed they never ate enough vegetables returned for second helpings."

2 medium peeled butternut squash
4 medium turnips, peeled
1 medium celeriac (celery root)
2 sweet potatoes
3 tablespoons olive oil
4 medium onions, chopped
3 big garlic cloves, chopped
3 pounds ripe tomatoes, seeded and chopped
5 medium carrots, chopped
3 medium parsnips, chopped
2 sprigs fresh sage
2 sprigs fresh thyme
salt and pepper (to taste)
6 cups chicken or vegetable stock

Cut the butternut squash into 3/4-inch pieces. Cut the turnips into 1/2-inch pieces. Peel and cut the celeriac into 1/2-inch pieces. Peel and cut the sweet potatoes into 3/4-inch pieces.

In a large stock pot, heat the oil and cook the onions over medium heat, stirring often, for 10 minutes or until they soften. Stir in the garlic and cook for 1 minute.

Add the tomatoes and simmer them gently for 10 minutes. Stir in the butternut squash, turnips, celeriac, sweet potatoes, carrots, parsnips, sage, thyme, salt and pepper.

Pour in the stock. If it does not cover the vegetables, add water so the vegetables are immersed.

Bring to a boil, lower the heat, set on the cover askew, and simmer the vegetables gently, stirring occasionally, for 1 hour or until they are tender.

Taste for seasoning and add more salt and pepper if necessary.

Remove the sage and thyme. Ladle the stew into large bowls and serve with crusty bread.

Makes 8 servings
Source: Lisa Zwirn to the Boston Globe, October 31, 2001