Total Calories: 200
1. Cut the potatoes, rutabaga, carrots, and parsnip into medium-size chunks and place in a large, deep baking dish along with the onion, water, tamari, garlic, and bay leaves. Cover and bake in a preheated 350°F oven for about 11/2 hours, or until the vegetables are tender.
2. When the vegetables are almost tender, prepare the sauce. Heat the oil in a small saucepan. Add the flour, curry powder, and tarragon, and stir to combine. Cook, stirring constantly, over medium-high heat for about 3–4 minutes, or until the flour browns and begins to give off a nutty aroma. Remove from the heat and add the water, stirring vigorously to form a smooth paste.
3. Add the flour mixture to the vegetables and mix well to thicken the stew. If too thin, bake the stew uncovered for 5 minutes, or until it thickens. If too thick, add a little water.
4. Serve hot along with a crisp green salad and some fresh whole-grain sourdough bread.
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