This is a simple stew that keeps you warm, tastes great and feels like fall.

2.5 hours cook time.

Ingredients

2 bulbs of garlic
2 inches of ginger root
1 inch of turmeric root (sub 2 tsp powder)
1 large onion (I prefer sweet, but trust your heart)
1 large russet potato
2 large carrots
1 large turnip
1 large rutabaga
2 tbsp olive oil
1 tbsp salt
2 cups mushroom broth (or vegetable broth)
1 tbsp flour

Instructions

Cut the top off the garlic bulbs. Place a square of parchment paper on an edged baking pan. Place bulbs on parchment cut side up. Drizzle olive oil on the cut edge. Bake at 400 for 35-40 minutes. If the garlic starts pushing out of it’s shell it is done.

Grate ginger and turmeric root. I use a grate plate, and it really helps.

Chop the onion to a medium-course size.

Heat a large pot on medium heat. Coat the bottom of the pan with olive oil and add onions. Ginger and turmeric. Stir occasionally for 10 minutes.

Peel and chop potato, carrots, turnip, and rutabaga into chunks. The size you would like to spoon into your mouth in a stew. When the garlic is finished, extract the paste and smear it in the pan, then scrape it free. I used a silicone spatula for this. Add remaining roots, salt, and mushroom broth to the pot. Bring to a simmer and leave for 1 hour.

Add flour and let simmer for 15 more minutes or until flour is dissolved and stew has thickened.