Winter Vegetable Roasted Stew

Name: Winter Vegetable Roasted Stew
Prep time: 180 min
Yield: 6.0
Ingredients: 3.0 teaspoon Unsalted Butter; 4.0 teaspoon Olive Oil; 1.0 Large Red Onion Into Inch Thick Rounds; 3.0 Medium Carrots; 1.0 pound Celeriac Knob; 1.5 pound Butternut Squash; 1.5 pound Acorn Squash; 3.0 Parsnips; 1.0 pound Portobello Mushroom Caps Cut Into; 4.0 cup Mushroom Broth Salt And Black Pepper; 0.25 teaspoon Dried Marjoram

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3.0 tsp Unsalted Butter
4.0 tsp Olive Oil
1.0 Large Red Onion Into Inch Thick Rounds
3.0 Medium Carrots

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Zubereitung (Vorschau)

1
PREP: Peel and trim all vegetables; then cut as directed.
2
Oven : initial setting 400F.

In a large stainless-steel skillet, melt 1 tsp each butter and oil over

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