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Autumn Root Vegetable Stew Recipe


5 plum tomatoes, cut lengthwise into 6 pieces each
Coarse salt
Freshly ground black pepper
1/2 cup olive oil
1 large carrot, peeled and cut on the bias into 2-inch pieces
4 small turnips, peeled and quartered
2 medium parsnips, peeled and cut on the bias into thirds
1 small Spanish onion, peeled and cut into 8 wedges
4 garlic cloves, peeled and sliced
1/4 cup store-bought or homemade tomato paste
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
2 tablespoons distilled white vinegar
2 teaspoons sherry vinegar
1 bay leaf, preferably fresh
4 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
1 1/2 quarts homemade vegetable stock or store-bought, reduced-sodium vegetable broth
1 cup millet
1 loaf country or peasant bread, about 1 pound, halved lengthwise down the middle and cut into 1-inch slices
About 6 tablespoons unsalted butter, at room temperature
1 cup grated Gruyère or Parmesan



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