Roasted Vegetable Stew
Ingredients
1 leek, chopped into big pieces
5 carrots, chopped into big pieces
1 head garlic, all cloves peeled
2 red bell peppers, chopped into big pieces
1 lb tomatoes, chopped into big pieces
1 medium fennel bulb, chopped into big pieces
2 large onions, chopped into big pieces
olive oil spray and salt (to sprinkle)
16 cups water
6 sundried tomato halves
1/4 cup parsley
1 tsp dried thyme
1 large bay leaf
1 tsp salt
1/2 stick butter
1/3 cup all purpose flour
2 potatoes, chopped into 1/2-inch cubes
fennel fronds, chopped fine
8 oz baby spinach
2 scallions
Directions
1. Put the leek, carrots, garlic, red bell peppers, tomatoes, fennel bulb, onions in a 9x13 baking tray or broiling pan. Spray lightly with oil, sprinkle with salt, and toss. Broil on the top rack of the oven for 15-20 min, stirring every 5 mins. The veggies are done when they just start to turn black.
2. Bring the water to a boil in a large pot. Add the roasted veggies, sundried tomatoes, parsley, thyme, peppercorns, bay leaf, and salt. Turn the heat down, cover, and simmer for 2 hours. After 2 hours, remove the pot from the heat and let it cool. Once cool, remove the bay leaves, and blend the mix.
3. In a large pot, heat the butter over medium high heat. Add the flour and stir continuously for 2-3 mins until the flour being to turn light brown. Add the sauce from step 2 a little at a time while mixing continuously so that it does not get lumpy.
4. Bring this to a boil and add the potatoes, spinach, and fennel fronds. Boil for 10 mins until potatoes are just done.
5. Serve hot, topped with scallions.