Rich Root Vegetable Stew

I was looking to use up some vegetables in my pantry, to make a starchy side dish that could replace the standard Passover potatoes. After tasting the sweet, rich, and easy results, I decided to save the recipe for posterity.

Note: Read my post on peeling vegetables. Generally, I leave peel on root vegetables like squash and turnip.

Ingredients:

• 2 onions, peeled
• 2 teaspoons oil
• Butternut squash, seeds removed. About two cups of any winter squash may be substituted.
• 2 sweet potatoes
• 1 medium turnip
• 5-6 cloves garlic
• 3 bay leaves
• Salt and pepper
• Water

Instructions:

1. Heat oil in large pot.
2. Chop onions coarsely and add to pan. Saute for 5-10 minutes, stirring occasionally.
3. Chop squash, potatoes and turnip into one-inch (2-3 cm.) cubes. Add to pot along with garlic, salt and pepper to taste.
4. Add one cup water and stir. When the water boils, lower the heat and cover.
5. Cook for approximately 30 minutes, stirring occasionally and adding water to prevent burning.
6. It’s done when the vegetables are soft but still retain their shape (the sweet potato will likely fall apart).