Ingredients

1 Tbsp olive oil

1 medium red onion, sliced thin

1 each of the following: large leek (white part only), celeriac, fennel bulb, parsnip, turnip and yam. Cut into batonnets (slightly larger than julienne)

1/4 lb shiitakes, halved

2 whole cloves

1 each star anise and cinnamon stick

1 can cannellini beans

1 quart vegetable broth

2/3 cup fresh orange juice

1 Tbsp orange zest

1 bunch Swiss chard

1/4 cup fresh parsley, chopped

1 tsp kosher salt

Pinch of pepper to taste

Instructions

1. Pre-heat oven to 350º
   
   
2. In a large nonstick pan, heat olive oil and add the onion, leek, celeriac, fennel, parsnip, turnip and yam. Sauté 6-8 min until vegetables are slightly softened.
   
   
3. Transfer to a large casserole dish and add shiitakes, cloves, cinnamon, star anise, salt and pepper. Roast uncovered for 25 min at 350º.
   
   
4. Add beans, broth, orange juice and zest. Roast an additional 25 min until heated through and fragrant.
   
   
5. Meanwhile, blanch chard in boiling water for 20 sec. Remove and drain.
   
   
6. Plate vegetables over chard and garnish with parsley and spices.