Newest Quote: Stop worrying about dieting. Just eat foods that come out of the earth, not foods that fertilize it! Ken Carlile, Chef and Blogger
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It's that time of year again to visit your Farmer's Market or Grocery Store and get you some Root Vegetables and other Fall produce. As the weather begins to get a chill in the air, soups and stews are on the menu. In the stew shown above I incorporated Red Beets, Golden Beets, Turnips, Yams, Yukon Gold Potatoes, Carrots, Celery, Onions and Brussels Sprouts. With my rich Homemade Roasted Vegetable Stock, a little red miso paste, Tamari, balsamic vinegar and Mushroom Base this stew has a very rich, full taste. I encourage you to always have those ingredients in your pantry and fridge as they really add richness to soups, stews and gravies. There is still an abundance of zucchini available along with the squashes like Butternut and Pumpkin... Be creative and enjoy roasting and preparing Fall Veggies.
If you want the recipe, here's the link for My Fall Stew.
Roast Beets in aluminum foil in a 400˚ oven for 45 minutes to an hour (depending on the size) A knife easily inserted into one will tell you it's done. Also, wash but don't peel the beet before roasting it. When it's done and cooled down a bit, use a dry paper towel to remove the skin. It's easier than peeling as the skin comes right off.
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