Moroccan-Inspired Root Vegetable Stew Ingredients MINOR’S® Classical Reductions Reduced Vegetable Stock Carrots Sweet potatoes Parsnips Turnips Rutabagas or, for a lighter summer version, swap root vegetables for zucchini, summer, squash, and/or eggplant. Pearl onions Tomatoes Cumin Black pepper Ginger Cinnamon Couscous Build It Sauté vegetables until they show a bit of color. Cover with water and add Vegetable Stock. Simmer with spices until tender. Adjust seasoning until vegetables are al dente and broth is slightly thick. Serve over couscous. Share this recipe: More Like This Flavor By The Bowlful Chef Britton’s Take: Is Tarragon the Forgotten Herb? Industry Trends Fine-dining Quality Meets Casual Ambiance Global Flavors The Sophisticated Appeal Of Peasant Food
