Thursday, February 27, 2014

Scraps and Snippets ~ Roasted Veggie Stew

 I had some cauliflower puree on hand, a bunch of green onions thinking about going to the bad place, two stems of fresh rosemary and some not so prime potatoes = dinner inspiration. 
Roasted Vegetable Stew

5 - 6 potatoes, chopped
2-3 carrots, chopped
2 stalks celery, diced
1 med onion diced (or green onion bulb ends - 1 whole bunch) 
2 stems of fresh rosemary 
3/4 cup of red lentils (uncooked)
1 1/2 cup cauliflower puree (steamed cauliflower, garlic, salt and lemon juice see recipe here...)
5 cups of vegetable broth
Splash a bit of garlic infused grape seed oil or oil of choice in a 9 x 11, 10 in round, or 9 x 13, preheat oven to 425-450. Dump the chopped vegetables into the pan, stir well, shake a bit of sea salt over the batch. Roast for 35 - 45 minutes stirring a few times.  During the last 15 minutes place the rosemary stems on top of the dish.
Place veggie broth, cauliflower puree in a large saucepan. Mix well, Remove veggies from oven and remove the rosemary stems and discard them. Add roasted veggies (I had a few left over that I'm going to use in another dish) and lentils to the broth and puree. Simmer approximately half an hour.