AUTUMN VEGETABLE STEW

(Serves 4)

2 T olive oil
3 T butter
2 large rutabagas, cut in batons
2 large celery root, cut in batons
1 small butternut squash, cut in batons
2 large carrots, cut in batons (or 8 baby carrots, peeled)
12 cippolini onions (or 24 pearl onions)
1 t toasted cumin seed
1/4 t ground cinnamon
1/2 t paprika
pinch cayenne
kosher salt
black pepper
1 T brown sugar
1 T ginger, julienned
4 cloves garlic, sliced thin
2 c vegetable stock or chicken stock
2 T HONEY
1 t harissa
3 T dried currants
about 20 leaves cilantro
juice of ½ a lemon
Preheat oven to 350 f
In a large cast iron pan, or heavy bottomed oven proof pan, heat the olive oil over medium heat...Add the rutabagas, carrots, squash and onions and half the cumin, cinnamon, paprika, cayenne, along with a pinch of salt and pepper. Add a tablespoon of butter and the brown sugar. Place the pan in the oven and roast the vegetables for 5 minutes. Turn the vegetables and roast for 5 minutes more. Remove the pan from the oven, wipe out any excess grease and return to a burner on medium heat. Add the ginger and garlic, cook until fragrant but not colored, about 1 minute. Add the stock, harissa and honey, and reduce by 2/3. Swirl in the butter, add half the cilantro and turn off the heat.
Add the lemon juice and the remaining spice mixture.
Divide among four plates, or serve on a large platter. Garnish with toasted almonds and the remaining cilantro.
Serve as a side dish or as a main course with steamed white rice.