Scarlet Roasted Vegetables

Ingredients:


 


3 large beets  (chopped into 1" chunks)


3 large peeled sweet potatoes  (chopped into 1" chunks)


1 cup carrots  (chopped into 1" chunks)


1 cup celery  (chopped into 1" chunks)


5 chopped leeks


3 cups beef broth


2 tbsp chopped fresh parsley


Juice of 1 lemon


2 tbsp coconut aminos


grated zest of 2 lemons


1/2 cup of ghee


 


Optional Ingredients:


 


3 tbsp of extra virgin olive oil


1/2 cup pecan halves (or any nuts to give a crunch, I used apricot kernels)


3-4 dried bay leaves


6-8 dried apricots, coarsely chopped (adds a nice chewy texture)


fennel bulb


parsnips


root veggies of any kind ( I added daikon and radish)


squash of any kind


 


Directions:


 


Cook everything in a crockpot on high for a couple hours or until the root veggies are nice and soft but not mushy.  Stir it up really good, add the ghee, and serve over a bed of white rice to carb up you suckaz.


 


Notes:


 


You could probably add any extra veggies you have and it would be good.  When it's cooked the beets turn everything red and it looks quite ravishing.  This is actually a modified version of a recipe from Alicia Silverstone's vegan cookbook "The Kind Diet" which I used to make fairly often back in my vegan days.  Thanks Alicia!  I loved you in Clueless!


 


 


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