Moroccan Vegetable Stew with Roasted Buckwheat

Directions

1. 1

   2 tb Olive oil 2 Garlic cloves -- coarsely chopped 1 ts Grated fresh ginger 1 ts Ground cumin 1 ts Ground cinnamon 1/2 ts Ground tumeric 2 s

2. 2

   quartered 3 md Carrots

3. 3

   coarsely chopped 4 Baby turnips -- trimmed and quartered 1/2 lb Sweet potatoes -- peeled and cubed 1 c Tomato juice 1 c Water 1 1/2 c Cooked

4. 4

   thinly sliced 1 1/2 c Button mushrooms -- halved if large 2 tb Chopped fresh parsley Salt Freshly ground black pepper 3 c Water 2 1/2 c Roas

5. 5

   for garnish Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes

6. 6

   Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixtur

7. 7

   Add the tomato juice and water

8. 8

   bring to a boil, cover, and simmer gently for 15 minutes