Cider Glazed Roasted Root Veggie Stew

Ingredients

	1 cup potatoes, peeled , diced into 1/2 inch cubes
	1 cup parsnips, peeled, diced into 1/2 inch thick
	1 cup carrots, peeled sliced 1/2inch thick
	1 lge leek , cleaned thoroughly and sliced 1/2inch
	1 cup sweet potatoes, peeled and diced into 1/2inch cubes
	1 cup rutabagas, peeled and diced into 1/2 inch cubes
	1 head garlic
	1 cup apple cider
	3 tbsp veg oil
	2 tsp butter, unsalted
	4 cups of veg or chicken stock
	2 bay leaves
	1 tbsp chopped thyme, sage

Preheat oven to 400 degrees. Cut off the top third of the head of garlic. sprinkle oil on top of the exposed cut and loosely wrap th garlic in foil. Place garlic in the oven to roast.

In a lge bowl, toss the potatoes, sweet potatoes, parsnips, carrots and rutabagas, with  3 tbsp

of oil. Spread the veggies evenly onto a cookie sheet and place in oven. roast for approx 15 minutes.

In a large , heavy pot , melt  the butter. Add the leeks and saute for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced in half.

Add stock , herbs. Bring to boil, reduce to a simmer and cook for10 min.

Remove garlic from oven,. garlic should be soft and aromatic. Sqeeeze garlic from the bulbs and mash in a bowl. stir garlic into the stew.

Thanks to Wendy's Mobile Market for this great recipe!

  Locally Available Food