Prep time: 15 minutes
4 large stalks celery, cut into
4 large carrots, peeled and cut into 2-inch pieces
1 large acorn squash, peeled, cut in half, seeded, and cut into large chunks
8 cloves garlic, peeled and left whole, optional
3 potatoes, peeled
2 scallions, trimmed and thinly sliced, optional
Salt and freshly ground black pepper
1 Tbs chopped fresh thyme, or 1 tsp dried
5 medium-size ripe tomatoes, cut into quarters, or 2 cups canned whole tomatoes, chopped
2 Tbs flour
4 cups chicken stock or vegetable stock
Place vegetables in pan; stir and season them.
2. Roast, stirring once or twice, for 30 minutes. Remove from oven and gently stir in tomatoes. Reduce temperature to 350 degrees and roast for another 15 minutes.
3. Remove pan and place it over two burners set on medium-high heat. Sprinkle flour onto vegetables and mix well. Cook for 2 minutes, stirring constantly. Gradually add stock and bring to a boil.
4. Taste; add salt and pepper if desired. Place pan back in oven. Roast 15 minutes until sauce is thick and vegetables are cooked. Serve hot.
per serving (1 cup): 198 calories, 3 g fat (0.5 g saturated), 600 mg sodium, 0 mg cholesterol. Loaded with vitamins A and C.