|3 to 4|
carrots, coarsely chopped
celery stalks, chopped
sweet potato OR parsnip, cubed
medium onion, cubed
plum tomato, chopped
ARVINDA’S ÉPICES PARISIENNE
Sea salt, to taste
Fresh parsley, finely chopped, to garnish
Preheat the oven to 450F/230C/Gas Mark 8.
In a rectangle baking dish, drizzle in the oil on the bottom, coating well. Add the garlic, carrots, celery, sweet potato, onion, mushrooms and potatoes. Toss to coat well. Roast in the oven for 35 to 40 minutes.
Place the vegetables in a medium or large pot on medium-high. Add the stock, wine, tomato and bay leaves and ARVINDA’S ÉPICES PARISIENNE. Add salt to taste and simmer for 10 minutes.
Garnish with parsley. Serve with a crusty French style baguette.