Winter Vegetable Stew

3 Garlic cloves - peeled, minced

1 tablespoon 15ml Olive oil

1/4 lb 113g / 4oz Brussels sprouts - trimmed, and Blanched for 1 minute in boiling water

1/2 lb 227g / 8oz Cauliflower florets - blanched for 1 Minute in boiling water

1 Sweet potato - peeled, and Sliced

1/2" thick, then cut 1/4" sticks

1 Red potato - scrubbed, and (large) Cut into 2 Carrots - peeled, and (large) Sliced

1/2" thick

1/2 lb 227g / 8oz Celery root - peeled, and Cut into 1" cubes

1/2 Acorn squash - peeled, seeded, and Sliced

1/4" thick, each slice halved

1 teaspoon 5ml Minced ginger root

1 teaspoon 5ml Salt Freshly-ground black pepper - to taste

1/2 teaspoon 2 1/2ml Dried thyme Generous pinch of dried savory

1 Roasted Vegetable Broth - (see recipe), Or other vegetable stock

3 tablespoons 45ml Unsalted butter - softened

3 tablespoons 45ml All-purpose flour