ROOT VEGETABLE STEW

1. Peel, halve and thinly slice onion. Peel and mince garlic. Trim, peel, and dice carrots into 1-inch pieces. Peel and dice sweet potatoes into 1-inch pieces.
2. Heat a small drizzle of oil in a large pot (with a lid) over medium heat. Once pot is hot, add onion,ginger, and garlic. Cook, stirring occasionally, until fragrant. Season generously with salt and pepper.
3. Add carrots, sweet potatoes, and 4 cups water to pot. Bring to a boil then reduce to a simmer. Cover and cook for 10 minutes.
4. Stir in 1 cup crushed or diced tomatoes. Cook until vegetables are softened, 8-10 minutes more. Finish with parsley and serve hot.

Cooking tips: For more flavor, add additional seasonings such as turmeric, smoked paprika, ground ginger, and garlic powder at the end of step 2, stirring briefly to wake up the aromas! You can also swap water for vegetable stock or chicken stock if desired. Add squash, pumpkin, lentils, cassava, or mushrooms to make this stew more hearty.

Repurpose and Plan: Toss your vegetable peels into a zip-close freezer bag. Once full, add to a pot of water (enough to cover the veggies) and gently simmer for 2-3 hours to get a really flavorful veggie stock!

Stock Freezer Bag: Onion, garlic & carrot peels.