Winter Vegetables and Bulgur

This is a thick, hearty vegetarian stew. Very healthy. I used carrots, parsnips, celery (not celery root) and butternut squash as my assorted vegetables. I didn't have herbes de Provence so I made my own by mixing dried thyme, basil, savory, and fennel seeds. It says it's 4 servings, but I thought it was more like 8. We'll be eating it for awhile.

Bon Appetit, February 2006

Prep: 40 minutes

Total: 40 minutes

4 Main-Course Servings

2 tbsp olive oil

4 cups 3/4 inch pieces chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets)

2 cups chopped onions

4 cups vegetable broth

1 rounded tsp herbes de Provence

1 1/2 cups bulgur (about 8 oz)

1 6-oz package baby spinach leaves

Heat oil in heavy large pot over high heat. Add root vegetables and onions; saute until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.