Root Vegetable Stew

By MissAlyssaG

Ingredients

• 2 tsp Olive Oil
• 2 pounds assorted root veggies peeled and diced
• (beets, carrots, parsnips, celeriac, rutabaga, turnips)
• 1 large onion
• 4 cloves of garlic
• 1 tablespoon chopped sage or rosemary
• 4 cups of vegetable broth
• 3 cups of chopped dark greens
• (beet greens, kale, turnip greens)
• 6 of any kind of lower calorie biscuits (for dipping)

Details

Servings 6

Preparation

Step 1

If using parsnips, quarter lengthwise and remove woody core before dicing. Heat olive oil over medium heat. Cook onion until barely tender, about 4 min. Add root veggies and cook for 5 min. Add garlic and sage (or rosemary) about 30 seconds. Add broth and bring to a simmer, stirring often.

Once stew reaches simmer stir in greens, cover and return to a simmer. Let it simmer for another 10 min.

Serve with biscuits.