Winter Veggie Casserole

Here is a great side dish for Thanksgiving. Nikki eats this often as a main course which is why I added the edemame beans for protein. I know I refer to Nikki as a vegetarian and this has chicken stock (not to mention worcestershire sauce which has anchovies), but the only problem she has with eating meat is the texture. If you prefer to make this as an oven casserole just put everything in a casserole dish and bake, covered, at 350 for about an hour or until vegetables can be pierced easily with a fork. It's a little spicy and a little sweet and is a great comfort food on a cold winter day.

8 c Hearty winter vegetables cut into large chunks: red skinned potatoes, sweet potatoes, carrots, celery, parsnips, rutabagas, pearl onions, and sometimes shelled edemame for added protein (whatever vegetables your family enjoys!)
2 T Margarine or sunflower oil
1 ½ c Chicken stock (you can just use a whole 14 oz can)
1 T Worcestershire sauce (Lea and Perrin’s is gluten free)
1 T Tomato paste
2 T Brown sugar
1 t Whole grain mustard
2 Bay leaves
Salt and Pepper

Heat margarine or oil in a large frying pan. Add all of the vegetables (except for edemame if you are using them) and a few grinds (or a light sprinkle) of salt and pepper. Toss to coat and let cook over medium heat while you prepare the sauce, stirring occasionally.
Whisk together chicken stock, worcestershire sauce, tomato paste, brown sugar, and mustard.
Add the bay leaves to the pan and pour the sauce over everything.
Bring to a boil and reduce heat to medium low. Cover and cook for about 30 minutes or until potatoes are soft and carrots are tender crisp. Stir once or twice during cooking so that all of the veggies get coated with sauce. If you are using edemame add them at the last 5 minutes, if you overcook them they shrivel up and get icky.