Winter Vegetable Stew

I had tons of vegetables from my CSA. This is my way of using a lot of them in one recipe!

Ingredients

• 1 butternut squash, peeled and cubed
• 1 sweet potato, peeled and cubed
• 1 Daikon radish, peeled and sliced
• 3 parsnips, peeled and diced
• 2 turnips, peeled and cubed
• 1 rutabaga, peeled and cubed
• 3 celery ribs, chopped
• 1 sweet onion, diced
• 1/4 c. olive oil
• 2 t. garlic powder
• 2 t. salt
• Freshly ground black pepper, to taste
• Cayenne pepper, to taste
• 2 T. dried parsley
• Water
• 1 can diced tomatoes (28 oz.)
  
• 1/2 lb. fresh mushrooms, sliced
  

Procedure

1. Combine all ingredients except mushrooms and tomatoes in an 8-quart stock pot and add water to cover.
2. Set burner at medium-low and simmer for about 3 hours.
3. About 20 minutes before serving, add the tomatoes and mushrooms.

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For the ultimate in enjoyment,. serve with cornbread and have a bottle of Worcestershire sauce on hand.

Note: The objective is to nearly fill an 8-quart stock pot with chopped/diced veggies. Use whatever vegetables are available!