The recipe was really, really easy. The only downside is that it took a lot of time to peel and cut all the vegetables. I followed the ingredients list as it says, but if and when I make this again, I think I'll cut down on the number of vegetables, unless I'm making it for a party. I think it probably ended up making 10-12 servings, which is a lot of two people!
Sweet and Savory Root Vegetable Stew
1 tbs. olive oil
6 shallots, diced (I used 4)
2 tbs. grated fresh ginger
2 parsnips, peeled and diced
2 medium rutabagas, peeled and diced
2 turnips, peeled and diced
2 sweet potatoes, peeled and diced
1 celeriac (celery root), peeled and diced (I couldn't find this at the store, so I use three small potatoes)
1 fennel bulb, halved, cored and diced
1 cinnamon stick
Vegetable stock/broth (best to get two 32 oz. cartons--I had only one vegetable one and had to use the chicken broth I had in the fridge)
ume plum vinegar (I'm not sure what this is, but it suggests serving the soup with a couple dashes of it (I did not)
In a large pot over medium heat, saute shallots and ginger in oil for 5 minutes or until soft. Add vegetables and cinnamon stick. Add enough stock to barley cover vegetables. Bring to a boil, cover, reduce heat and simmer 25 minutes.
Remove from heat, discard cinnamon stick and gently puree soup 3 seconds using handheld blender to slightly thicken liquid and blend flavors (I ended up blending for maybe 15 seconds). Season to taste with a few dashes of vinegar and serve.
We served the soup with some soda bread.