Recipe of the Week: Autumn Root Stew

Okay, I know it's technically not Autumn just yet, but it is the start of harvest season and the perfect time to make some soup to freeze for those chilly autumn weekends.

Enjoy!

Stacy

AUTUMN ROOT STEW

SERVES 4 (can easily be doubled)

Ingredients:

• 4 carrots, peeled, sliced 1/4 inch thick
• 2 cloves garlic, chopped
• 3 leeks, chopped (white and pale green parts only)
• 2 parsnips, peeled and chopped
• 4 organic Yukon Gold potatoes, diced
• 1/2 large bulb fennel, chopped
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon coarsely ground black pepper
• 1 teaspoon thyme, stemmed and chopped
• 4 cups curly kale, shredded (you could also use baby spinach)
• 1/2 cup Marsala or dry sherry
• 1 cup dried potato flakes or instant mashed potatoes
• 1 cup extra sharp cheddar or any cheese, grated (I really like Parmesan)

Directions:

1. In a soup pot, combine carrots, garlic, leeks, parsnips, potatoes and fennel with water to cover by at least 2 inches. You could also use part water and part chicken or vegetable broth.

2. Add salt, pepper and thyme, bring to a boil over medium-high heat, reduce heat to medium-low and simmer until tender (15-20 minutes).

3. Add kale/spinach, cover pan and cook until tender (2-3 minutes). Add Marsala, stir in potato flakes and cook for 1 minute. Serve hot, garnished with cheese.