Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
6 to 8 servings
Category
Course
Sources
Ingredients
1 firm eggplant, cut into cubes
sea salt
2 or 3 parsnips, peeled and diced
1 large winter squash, peeled and cut into cubes
4 carrots, peeled and diced
1 to 2 fennel bulbs, sliced
2 large red onions, sliced
6 cloves garlic, sliced
1/4 cup olive oil
2 to 3 tablespoons freshly chopped rosemary
crushed red pepper flakes, to taste
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Fennel is one of the oldest known Herbs used in cooking + spices; Fennel is mentioned in the Bible~