White Bean and Root Vegetable Stew

Featuring butternut squash, celery root and carrots in a base of protein-packed navy beans and seasoned with hearty herbs, this stew is perfect for a fall afternoon. This recipe comes to us from Elliott Prag, Chef-Instructor at The Natural Gourmet Institute.

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Serves 8

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 5 shallots, halved and peeled
• 4 cloves garlic, peeled and smashed
• 1 cup dry navy beans, soaked
• 2 carrots, cut into bite-sized chunks
• 1 pound butternut squash, peeled and cut into bite-sized chunks
• 1/2 pound celery root, trimmed and cut into bite-sized chunks
• 1 red pepper, large dice
• 2 cups vegetable stock
• salt to taste
• juice of 1 lemon or to taste (optional)
• 2 tablespoons chopped fresh thyme

Directions:

In 3-quart pot, heat oil over medium heat. Add caraway seeds, salt, shallots, and garlic. Sauté for 2 minutes. Add beans, carrots, squash, celery root, and red pepper. Sauté for 2 minutes more.

Add vegetable stock and bring stew to boil. Reduce heat and simmer stew for 1 – 1 1/2 hours, stirring occasionally. Root vegetables and beans should soft and partially broken down and stew should be thick.

Add salt and lemon to taste. Garnish with fresh thyme just before serving.