Harvest Vegetable Stew

Bay of Fundy farm markets are burgeoning with lots of veggies any time from June onward. Once the autumn weather turns chilly here though my thoughts turn to root & cruciferous veggies. This Harvest Stew recipe is "Vegetarian Thanksgiving in a Pot" so the perfect recipe to share between Canada & U.S. Thanksgivings:

Harvest Vegetable Stew
6 T butter
4 med leeks
1 lb onions
3 1/5 oz parsley root (optional)
4 minced garlic cloves
1/2 t thyme
2 bay leaves
rosemary to taste
1 lb button mushrooms
1 med turnip
2 1/2 c dry white wine
3 T Worcestershire sauce
1 lb russet potatoes
1/2 lb brussels sprouts

3 T flour
3 T butter
2 c hot veggie broth
2 T wine vinegar
3 T molasses
3 t paprika
dash Tabasco
salt & pepper

Melt butter in large pot. Trim and chop leeks & onions. Scrape & thin slice parsley root. Saute with herbs til leeks start to gold. Wash mushrooms and halve if large. Dice turnip in 1/2 dice. Add mushrooms, turnip, wine and W sauce to pot. Stir and lower heat. Dice and peel potatoes, wash & trim sprouts. Add to pot, cover. In another pan, melt rest of butter, add flour. Cook roux for a few minutes, add hot veg broth, stir quickly with whisk. Add vinegar, molasses, paprika, and Tabasco. Stir again til smooth, add to stew.

Simmer, covered, for about 1 hr. Add salt & pepper to taste. Serve hot with dollop of cranberry sauce. P.S. brussel sprouts taste great here (even if you don't usually like em!)

Recipe credit: The Vegetarian Epicure, Book Two.