Italian Vegetable Stew

One of favorite dairy dishes, just perfect for the 9 Days!

Serves 4

Ingredients

• 4 garlic cloves
• 1 small acorn squash peeled and seeded
• 1 red onion, sliced
• 2 leeks, sliced
• 1 eggplant, sliced
• 1 small celery root, sliced
• 2 turnips, sliced
• 1 small celery root, diced
• 2 turnips sliced
• 2 plum tomatoes, chopped
• 1 carrot sliced
• 1 zucchini sliced
• 2 red bell peppers, seeded and sliced
• 1 fennel bulb, sliced
• 6 oz Swiss chard
• 2 bay leaves
• 1/2 tsp fennel seeds
• 1/2 tsp chilli powder
• pinch each of dried thyme, dried oregano, and sugar
• 1 cup from fresh basil leaves
• 1/2 cup extra virgin olive oil
• 1 cup vegetable stock *
• 4 tbsp chopped fresh parsley
• salt and pepper
• 2 tbsp freshly grated Parmesan cheese to serve

Directions

1. Finely chop the garlic and dice the squash. Put them in a large, heavy-bottom pan with all the other vegetable, the bay leaves, fennel seeds, chilli powder, thyme, oregano, sugar, and half the basil. Pour in the oil and vegetable stock.
2. Reduce the heat, then cover and simmer for 30 minutes, or until all the vegetables are tender.
3. Sprinkle in the remaining basil and the parsley , season to taste with salt and pepper. Serve immediately sprinkled with cheese.

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* Vegetable Stock (follow the link)

Enjoy, gentle reader, enjoy!

CS