Winter Vegetable Stew with Moroccan Flavors

2 large carrots, peeled and cut into ¾-inch pieces2 stalks celery, cut into frac34;-inch pieces2 tablespoons golden or dark raisins2 cloves garlic, bruised with knife1 leek, trimmed and cut into frac34;-inch pieces8 ounces winter squash (such as butternut or acorn), peeled, seeded, and cut into frac34;-inch cubes8 ounces Yukon Gold or other potatoes, unpeeled, cut into frac34;-inch cubes8 ounces rutabagas, peeled and cut into frac34;-inch cubes8 ounces turnips, peeled and cut into frac34;-inch cubes2 tablespoons extra-virgin olive oil1 can (28 ounces) Italian plum tomatoes with juices1 teaspoon ground cumin1 teaspoon Hungarian sweet paprika1 teaspoon coarse salt1 cinnamon stick1 bay leaf2 tablespoons chopped fresh cilantro, for garnish2 tablespoons minced preserved lemons (optional)

Combine the carrots, celery, raisins, garlic, leek, squash, potatoes, rutabagas, turnips, and olive oil in a large Dutch oven or other ovenproof pot. Add the tomatoes, cumin, paprika, and salt. Fold together until blended. Tuck in the cinnamon stick and bay leaf.

Cover and place in a cold oven. Turn the oven to 450 degrees. Bake without disturbing for 1frac34; hours. Remove from the oven and let stand, covered, for 10 minutes. Sprinkle with the cilantro and preserved lemons, if using. Serve hot from the oven or at room temperature.

Serves six to eight.

Cook's note: Feel free to add other vegetables, but avoid adding strongly flavored ones, such as cabbage, broccoli, or cauliflower, or any vegetables that won't benefit from the long cooking time. If you have preserved lemons on hand, mince them and sprinkle on top of the stew just before serving.

#8220;Simple Comforts: 50 Heartwarming Recipes#8221; by Sur La Table (2010 Andrews McMeel Publishing)