Week 2--Bonus recipe: Winter Vegetable Stew

As I was perusing through the farmers market this Saturday I came across some huge bundles of organic yellow beets for only $2!  I simply could not pass them.  Then on the way I picked up a large head of cauliflower, a butternut squash, a large fennel, and 6 shallots, all for approximately $10.   At the time I had no clue what I would do with these ingredients so I decided to search for a delicious recipe.  I found this one  http://www.myrecipes.com/recipe/lentil-soup-with-balsamic-roasted-winter-vegetables-10000001141995/ which I used as a guide for the creation you are about to witness.  I made too many changes to list so I will not claim that it's the same recipe but an inspiration for my own Winter Vegetable Stew

You will notice the less formal format for this one.  I did not take care to measure anything since I was putting the recipe together as I went.

Start with a good batch of mixed winter and/or root vegetables.  For this recipe I used:

1 head of cauliflower, cut into bite sized pieces

1 butternut squash (peeled, seeded, and cubed)

1 large bundle of yellow beets, peeled and cubed.  (Note:  I reserved the greens to use in a different recipe)

1 large fennel, trimmed and thinly sliced

1 large celery sliced into bite sized pieces

Preheat oven to 400 degrees

Mix together 1/2 cup balsamic vinegar, 1/4 cup good quality olive oil, salt and pepper and toss over vegetables.

On a flat pan, roast vegetables for 45 minutes or until browned.  Set aside

In a separate pan saute 1 to 2 cups of sliced shallots (or white onions) and 1 cup of sliced red onions.  I used 1TB of bacon fat to add flavor to the stew.  You can use butter, margarine, or oil as you so desire.

Once the onion mixture is golden brown add 6 large cloves of garlic minced, 1/4 cup of balsamic vinegar, 1/2 cup of dry red wine, salt and pepper and cook for an additional 5 to 7 minutes

Transfer mixture to a large sauce pan and add 2 cans of stewed tomatoes,  6 to 8 cups of chicken or vegetable broth (I used chicken broth), fresh thyme, and oregano.  Let simmer for about 20 minutes.

Next, combine roasted vegetables with onion/tomato mixture, and roasted bell peppers, peeled, seeded, and chopped (I roasted these the day before) and let simmer for approximately 1 hour.  (Note, you may need to add more broth).

Season to taste and enjoy!  Serve with crusty Italian bread.  (I had my bread with a slab of goat cheese.  YUM!)