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 Industry Trends Feed That Ramen Addiction Plant Forward Quality and Value in Plant-Based Cuisine Soups Flavor By The Bowlful Plant Forward The Big Menu Cleanup
