Vegetable Stew

This was a hearty meal, especially served with the dumplings and bread I posted in the last two posts. You can easily vary the amounts and the vegetables.

Ingredients:

oil

5 shallots

1 tbsp honey

2 tbsp tomato puree

1 vegetable stock cube

1 pinch rosemary

2 tbsp flour

3 parsnips

4 carrots

½-1 sweet potato

4-8 little new potatoes or 2-3 medium potatoes

1 apple

water

½ cup orange juice

Instructions:

1. Heat the oil in a large oven-safe casserole.

2. Dice the shallots and sauté them for a few minutes over low heat.

3. Add the honey, tomato puree, stock cube, rosemary, and flour, and cook for a couple of minutes.

4. Peel and dice all the vegetables and the apple. You can choose how large to leave the pieces. Small pieces cook more quickly but large ones might look nicer to you.

5. Add the vegetables to the pan and cover with water and orange juice.

6. Roast in the oven, covered, at 180 C for about an hour.

7. Stir, add the dumplings (if using them), and cook for another 20-30 minutes.