Rich in fiber, colors and taste, this 10 vegetable medley is one of my favorite recipe for the winter. This recipe is very easy to prepare and pretty delicious with any protein source. Fennel, turnips, carrots, zucchini, onion, celeriac and more. This will yield approximately 12 servings or more.
Prepare it during the weekend so you have a great source of vegetables for the week ahead.
You will need a large cast-iron Dutch oven type of cookware to enhance slow-cooking by heating evenly and locking in moisture in your vegetables for more tender results.
We also create amazing layers of rich flavors by adding cinnamon, turmeric, parsley, coriander and more… medley
You will need the following:
• 3 cloves garlic, smashed
• 3-4 small turnips, peeled and quartered
• 1 large yellow onion, quartered lengthwise, root end intact
• 3-4 large carrots, peeled and cut into 2 inch chunks
• 1 fennel bulb, thickly sliced lengthwise, root end intact
• 2 small zucchini, cut into 2 inch rounds
• 1 celeriac (celery root) or 1 pound butternut squash. Peel and cut in 1in cubes.
• 1 cup canned whole peeled tomatoes, or fresh peeled tomatoes with their juice
• 1 cup chickpeas, rinsed and drained
• 1 box or ½ cup raisins (optional)
• 1 tbsp. peeled, chopped fresh ginger
• 1 tbsp. kosher salt and pepper
• 2 teaspoons each: ground cumin, paprika and brown sugar or honey
• 1 ½ tsp. ground turmeric
• 1/8 teaspoon ground cloves
• 1 cinnamon stick, snapped in half
• 2 cups unsalted chicken broth
• 4 sprigs fresh flat leaf parsley, tied together with a kitchen string
First cook the celeriac or butternut squash, the carrots, the parsnips, the onion and the garlic with the salt and pepper and 6 tbsp. of olive oil in a large …..
Brown the veggies a little bit and then add the chicken broth and all the other veggies. After 30min, add the tomatoes.
At the very end, add the raisins and chickpeas so that they do not become totally mushy. Let it simmer for another 10-15min.
The longer it cooks, the less crunchy the veggies will be. It is up to you. Can be served on its own or with couscous, brown rice or quinoa.
It can be frozen in smaller portions for the week. You can add other vegetables if you like and be creative.