{"id":108,"date":"2019-05-16T02:02:53","date_gmt":"2019-05-16T02:02:53","guid":{"rendered":"https:\/\/gf-veg.com\/?p=108"},"modified":"2021-12-23T00:43:19","modified_gmt":"2021-12-23T00:43:19","slug":"root-veggie-stew","status":"publish","type":"post","link":"https:\/\/gf-veg.com\/root-veggie-stew\/","title":{"rendered":"Root Veggie Stew"},"content":{"rendered":"
Whether in spring, fall, or winter, when the days and evenings get chilly in Vermont, a hearty root stew\u00a0 with veggies really hits the spot. This recipe is healthy, feeds a crowd, and freezes well.<\/span><\/p>\n My favorite part of this recipe is the combination of paprika and thyme, which creates a flavor that compliments the root veggies. Our family loves it!<\/span><\/p>\n <\/p>\n I adapted this root veggie stew recipe from the FIXATE Volume 2 cookbook by Autumn Calabrese and Bobby Calabrese<\/a>. There are two features of this cookbook that I love:<\/span><\/p>\n Here are a few of the recipe adjustments I made:<\/span><\/p>\n To make this recipe, here are the ingredients you’ll need:<\/p>\nRecipe variation from the FIXATE Volume 2 Cookbook<\/h3>\n
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Ingredients for root veggie stew<\/h3>\n
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