Summer Stew

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Summer Stewed Root Vegetables garnished with Shredded Fermented Carrot and Basil

My roommate is officially getting annoyed with me referring to my Perrier water as Dom Perignon… and then rapping to Drake as I drink it from the bottle.  So I’m in my room writing you this letter instead.  Still sippin’ on that Dom though.

I’ve been feeling pretty Zen for the last few months so the odd day/week that I get really irritated with everyone in the world ever I get even more angry that I’m actually angry because I’m supposed to be immune to it…but then I realized it’s actually just a part of life so it’s okay to just do yoga and spend the rest of the weekend binge watching Lost.   AND MAKING BEAUTIFUL FEASTS.  So that’s what I did and this is how it turned out.  I promise it’s not as crazy as it looks.

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Ingredients

1 Rutabaga, peeled and diced

2 parsnips, peeled and sliced

3-4 carrots, peeled and sliced

2 beets, peeled and diced

1 leek, chopped

2 shallots, chopped

3 garlic cloves, minced

2 cups chicken bone broth

1 tbsp dried oregano

1 tsp dried rosemary

1 tsp sea salt

1 tsp paprika

1 tsp cumin

1 tsp chili powder

3 tbsp arrowroot starch

Instructions

Combine all ingredients in a large covered stock pot and let cook on low heat for 45 minutes to 1 hour, stirring occasionally.  The secret ingredient is really the arrowroot starch because it makes the savoury broth turn into Whole30 approved gravy.

Reheats well for lunches. Enjoy!

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