Root Vegetable Stew                                                  Serves 4- 6 
 This is a great comfort meal that is easy to prepare.  
 2 Tbsp. Olive Oil 
 1 Onion, sliced 
 2 large Turnips 
 2 large Rutabagas 
 2 Parsnips  
 3 Carrots  
 2 Potatoes 
 2 stalks of Celery 
 1 cup of Garbanzo Beans either canned or freshly cooked 
 1 14 oz. can of diced Tomatoes  
 1 cup fresh Spinach ( chiffonade, pile it, roll it and slice it) 
 1 Tbsp dried Oregano  
 2 tsp. sea salt  
 1/8 tsp. white pepper  
 2 cups vegetable stock (reserve ¼ cup for later use) 
 2 tsp. corn starch 
 Start this stew by dicing all of your root vegetables about the same size. Set aside.  
 Heat the olive oil in a large pot. Add the onion and cook about 6 minutes until the onion is soft but not browned. Add the turnips, celery, rutabagas, parsnips, carrots and potatoes. Season with the salt, pepper and oregano. Add the tomatoes and stock. Remember to reserve ¼ cup of the stock for later. Bring to a boil, lower the heat, cover and simmer for 1 hour to 1 hour and 15 minutes. Stir occasionally.  
 Mix 2 tsp. corn starch with ¼ cup of the vegetable broth. Add to the stew, and stir. This will thicken the stew.  For a creamier finish, substitute the vegetable stock for heavy cream. Sprinkle the spinach over the top.  
 Note: Be aware that some vegetable stock comes with salt added. If you are using salted stock, reduce the amount of salt in the stew.  
 Serving Suggestions: I served this stew over a plate of Spelt pasta. It can be used with Quinoa, Wild Rice, or Japonica Rice. All very alkaline. 

Root Vegetable Stew                                                  Serves 4- 6

This is a great comfort meal that is easy to prepare. 

2 Tbsp. Olive Oil

1 Onion, sliced

2 large Turnips

2 large Rutabagas

2 Parsnips 

3 Carrots 

2 Potatoes

2 stalks of Celery

1 cup of Garbanzo Beans either canned or freshly cooked

1 14 oz. can of diced Tomatoes 

1 cup fresh Spinach ( chiffonade, pile it, roll it and slice it)

1 Tbsp dried Oregano 

2 tsp. sea salt 

1/8 tsp. white pepper 

2 cups vegetable stock (reserve ¼ cup for later use)

2 tsp. corn starch

Start this stew by dicing all of your root vegetables about the same size. Set aside. 

Heat the olive oil in a large pot. Add the onion and cook about 6 minutes until the onion is soft but not browned. Add the turnips, celery, rutabagas, parsnips, carrots and potatoes. Season with the salt, pepper and oregano. Add the tomatoes and stock. Remember to reserve ¼ cup of the stock for later. Bring to a boil, lower the heat, cover and simmer for 1 hour to 1 hour and 15 minutes. Stir occasionally. 

Mix 2 tsp. corn starch with ¼ cup of the vegetable broth. Add to the stew, and stir. This will thicken the stew.  For a creamier finish, substitute the vegetable stock for heavy cream. Sprinkle the spinach over the top. 

Note: Be aware that some vegetable stock comes with salt added. If you are using salted stock, reduce the amount of salt in the stew. 

Serving Suggestions: I served this stew over a plate of Spelt pasta. It can be used with Quinoa, Wild Rice, or Japonica Rice. All very alkaline.