Healthy Cooking Recipe: Root Vegetable Stew with Cumin, Coriander and Millet

The root vegetable stew serves six and was adapted from Tom Valenti's Soups, Stews, and One-Pot Meals.

Root Vegetable Stew with Cumin, Coriander and Millet {serves 6}
Adapted from Tom Valenti's Soups, Stews, and One-Pot Meals

Ingredients:

5 plum tomatoes, cut lengthwise into 6 pieces each
Coarse salt
Freshly ground black pepper
½ cup olive oil
1 large carrot, peeled and cut on the bias into 2-inch pieces
4 small turnips, peeled and quartered
2 medium parsnips, peeled and cut on the bias into thirds
1 small Spanish onion, peeled and cut into 8 wedges
4 cloves of garlic, peeled and sliced
¼ cup tomato paste
1 tablespoon chopped fresh thyme
½ cup dry white wine
2 tablespoons distilled white vinegar
2 teaspoons sherry vinegar
1 bay leaf, preferably fresh
4 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon crushed red pepper
1½ quarts store-bought, reduced-sodium vegetable broth or homemade Vegetable Stock
1 cup millet

Directions:

1. Thirty minutes before you want to cook, put the tomatoes in a bowl and season with salt and pepper. Set aside.
2. Heat the olive oil in a wide, deep, heavy-bottomed pot over medium-high heat until hot but not smoking. Add the carrots, turnips, parsnips, onion, and garlic and season with salt and pepper. Cook, stirring to prevent scorching, until nicely caramelized, for about 15 minutes.
3. Add the tomato paste and stir for 2 minutes to coat the vegetables. Add the tomatoes and thyme and cook for 3 or 4 minutes longer.
4. Add the wine, white vinegar and sherry vinegar, bring to a boil, and cook until nearly all of the liquid has evaporated. Add the bay leaf, cumin, coriander and crushed red pepper. Stir in the vegetable broth and 5 teaspoons salt. Bring the liquid to a boil over high heat, then lower the heat and simmer, uncovered, for 15 minutes.
5. Add the millet, bring to a boil over high heat, then lower the heat and simmer for about 30 minutes, or until the vegetables are soft and the millet is tender but still a bit al dente. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
6. To serve, ladle some stew into 6 warm bowls.
 

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