POT AU FEU

(Baked Vegetable Stew)

This is a delicious warm dish for a cold winter evening.

1 large baking potato                        1 large sweet potato

2 small white turnips                        2 large carrots

3-4 small parsnips                             3 ½ cups chopped onions

3 bay leaves                                         ¼ cup shoyu or tamari

2 cups water or vegetable stock

SAUCE

2 Tablespoons oil                     4 Tablespoons whole wheat flour

1 teaspoon curry powder        1 teaspoon tarragon

1/3 cup water

Scrub the potatoes, rutabaga or turnips, carrots, and parsnips. Cut them into medium-sized chunks. Place the vegetables in a large, deep baking dish along with the chopped onion, bay leaves, shoyu, and water. A cast iron Dutch oven is ideal for baking this stew.

Cover the baking dish and bake at 350 degrees for about 1 ½ hours, or until   the vegetables are tender. When the vegetables are almost tender, prepare the sauce.

To make the sauce, heat the oil in a small saucepan. Add the flour, curry, and tarragon. Stir the flour mixture over medium-high until it thickens. Add to baked vegetable

To make the sauce, heat the oil in a small saucepan.  Add the flour, curry, and tarragon. Stir the flour mixture  over medium-high until it thickens. Add to baked vegetables.