Here’s Mikey Dread’s Roots and Culture.
2 cloves garlic
1 t. rosemary
1 t. basil
1 t. oregano
1/2 t. fennel seeds, crushed
cayenne to taste
1 sweet potato, peeled and cut into 1/3 inch dice
1 potato, peeled and cut into 1/3 inch dice
1 turnip, peeled and cut into 1/3 inch dice
3 carrots, peeled and cut into 1/3 inch dice
1 can diced tomatoes
2 t. sugar (optional)
lemon wedges, to serve
Vegetable broth – I made a broth with shallot, garlic, parsley, herbs, french lentils, tomato paste, marmite and tamari. Rich and warm and flavorful. But you can use whatever veg broth you have on hand.
Warm the olive oil. Add the shallots, garlic and herbs and cook a few minutes. Add all the root veg and the cayenne and stir to coat. Cook a few minutes, till they start to brown and soften. Add the tomatoes, stir to mix and cook to heat through. Add broth to cover plus a few inches. Bring to a boil. Reduce heat, add sugar, if you’re using, and simmer until all the veg is soft. Add a dollop of butter, a dash of balsamic and season with plenty of salt and pepper.
Serve over pasta, if you like, and with fresh lemon to squeeze over.