Roasted Root Brisket Stew

"Unless you meet our demands, we won't be a part of your project!"

'Well, that really depends on what your demands are. We could always just get the mushrooms. They work with everybody.'

"It's very simple, really. We want to be the star of the show. We also want to maintain each of our own identities. I've seen these projects before. It's the veggies that suffer every time. They get bogged down in a heavy sauce. They get so into the project, they lose who they are. They almost dissolve into the sauce. This isn't Star Trek and we are not The Borg."

'Granted, my projects haven't always been kind to veggies, especially roots. I realize I've abused roots so many times before, you may be a little leery. I know some of you have ended up losing who you are in the past. We've lost some good vegetables. I never meant to harm them. This time, we will make it right.'

"So,how do you intend to keep us safe AND meet our demands?"

'I have drawn up a recipe with the steps laid out one by one. I will roast you all together in olive oil, far away from the stew. You will meet the stew later in the episode, where you will all come together at the perfect moment.'

"You have our attention."

'The best stews are the ones that let each ingredient shine. We realize that now. The fates decide (or the recipe) the perfect time everyone meets. The broth is the love that holds everyone together. It is not overbearing but surrounds the characters and binds them together quietly, gently and flavor-fully.'

"We have other projects coming up. How long do you thing this will take?"

'We only need your attention a couple hours. We need time to prep you all for your starring roles. After your initial grooming, you will spend some time together in our oven. Think of it like a steam room, only without the steam. It will bring out all of your best attributes.....

After that, it's all love, baby.'

"and the brisket?"

'She will be in her own spa like setting, all of her stress and connective tissue breaking down until she is soft as butter...without losing herself in the process either, of course.'

"Will you be supplying anything to drink <wink, wink> during this?"

'This time, we suggest you wait until the completion of the project. If you really would like to stay clear and level headed, save the wine for later.

Now, let's go over the terms of the contract....'

Roasted Root and Brisket Stew

The Roots

4-5 Red Potatoes, scrubbed and cut into fourths

3-4 Turnips, peeled and chopped

3-4 Medium sized Rainbow Carrots, peeled and chopped

2 Parsnips, peeled and chopped

1 Onion, chopped

2 cloves garlic, minced

2-3 Tablespoons Olive Oil

1 tsp Rosemary

1 tsp Thyme

Salt and Freshly Ground Pepper

The Brisket

1 4-5 lb Beef Brisket

1/2 tsp Thyme

1/2 tsp Rosemary

Salt and Pepper

2 Tbsp Vegetable Oil

The Roux

1/4 cup Butter

1/4 cup Flour

The Stew

32 oz Beef Stock, low sodium*

2 Bay Leaves

1 Cup frozen Sweet Peas

1/4 Cup, Flat Leaf Parsley, chopped

The Tools

An Oven, to roast

A Baking Sheet

A Pressure Cooker

*Keep some vegetable stock or some extra beef stock on hand. With older model pressure cookers, you may need to add a little extra liquid in the end to have enough broth for a stew.

Preheat oven to 375 degrees.

Chop all of the roots into similar sized pieces.

Drizzle olive oil over the vegetables.

Sprinkle with salt, pepper and rosemary and thyme.

Roast for thirty minutes.

Remove and flip over vegetables, redistributing them so the tops are now facing down and vice versa.

Roast thirty minutes more, or until the vegetables are crisp on the outside and give slighty when you press on them.

Slice brisket into bite sized pieces.

Sprinkle salt, pepper, rosemary and thyme over the chopped brisket.

In a skillet, heat two tablespoons of vegetable oil over medium high heat.

Sear the brisket in batches.

When all of your brisket is seared on the outside, add about one cup of the beef stock to the pan you seared the meat in. Loosen up any bits stuck to the pan.

Add the brisket and the stock to the pressure cooker.

Add the rest of the stock and two bay leaves.

Cook under pressure for forty five minutes.

Use the quick release option.

Prepare a roux.

Melt one quarter cup of butter in a sauce pan.

Add the flour.

Let cook about five minutes.

Slowly add the stock from the cooked brisket until you have added a little over a cup.

Add the roux into the stew and let the stew come to a simmer and thicken.

Add the root vegetables.

Add frozen peas.

Taste and add salt and pepper, if needed.

Turn off heat.

Add chopped parsley.

Each vegetable now shines, still having it's own unique personality..

yet, is bathed in a thick and creamy broth filled with love (and herbs).

The potatoes are crisp on the outside, creamy on the inside. The carrots are sweet. The parsnips still have a bright bite. The turnips add their lively little tang. The sweet peas are like little bubbles filled with spring waiting to burst. And lastly, the brisket...it melts in your mouth.

The roots are the star of this show!

Who hid the wine?