Norwegian Roasted Vegetables

I was watching Public Broadcasting shown on Scandinavian cuisine. On their website (newscancook.com), there is a leg of lamb recipe, so I just left it out and made a tasty stew instead.-Mike

Norske Hente Grøntsager (Norwegian)

Serves 4

1/2 lb. (235 g) peeled and cut parsnips and organic carrots (and any other vegetables); quartered onions and organic potatoes

2 or more heads of garlic, separated into cloves-not peeled

1/2 cup (120 ml) each: beer or white wine and vegetable stock

1/8 cup (30 ml) olive oil

1 Tbs. (15 ml) chopped fresh rosemary or 1 tsp. (5 ml) of dry rosemary

1. Place all the vegetables in a pan.

2. Place the garlic cloves in among the vegetables.

3. Pour the beer/wine, stock, and olive oil over the vegetables.

4. Sprinkle with the rosemary. Season with sea salt (optional)

5. Cook until vegetables are tender, about 45 minutes.

Serve for  dessert
Norwegian Berry Soup: 
http://veggiefernandezs.blogspot.com/2014/07/norwegian-berry-soup.html

Bon sans