Braised Autumn Root Vegetables
| 1 tbsp | olive oil | 15 mL |
| 1 | small red onion, peeled and diced | 1 |
| 1 cup | butternut squash, peeled and cut into 1/2-inch (1 cm) cubes | 250 mL |
| 1 cup | parsnips, peeled and cut into 1/2-inch (1 cm) cubes | 250 mL |
| 1 cup | carrots, peeled and cut into 1/2-inch (1cm) cubes | 250 mL |
| 1 tsp | sea salt | 5 mL |
| 3/4 cup | tomato juice | 175 mL |
| 4 cups | vegetable broth | 1 L |
| 2 | cloves garlic, smashed | 2 |
| 2 tsp | minced gingerroot | 10 mL |
| 2 tbsp | honey | 30 mL |
| 1 tsp | ground cumin | 5 mL |
| 1/2 tsp | ground coriander | 2 mL |
| 1/2 tsp | fennel seeds | 2 mL |
| 1/4 tsp | cinnamon | 1 mL |
In a large skillet, heat oil over medium high heat. Add diced onion and cook until tender and starting to brown, about 5 minutes. Add in squash, parsnips and carrots. Season with salt and cook until vegetables start to brown, about 5 minutes. Add tomato juice, vegetable broth, garlic, ginger, honey, cumin, coriander, fennel and cinnamon. Stir to combine ingredients. Bring to a simmer, reduce heat, cover and cook until vegetables are fork tender, about 20 minutes.
Serve with braised Ontario beef cheeks.
Makes 6 servings.
Source: Chef Joseph Watters, The Little Inn of Bayfield.
