Among my favorite Sunday recipes is to take a Dutch oven (we have done it in the kitchen oven with a 10", 12", and 16" Dutch oven based on the number of servings needed) and fill it with diced potatoes, onions, carrots, garlic cloves, mushrooms, and almonds (nuts are optional: we used walnuts, but my son has developed an allergic reaction to them). You can add skinless chicken thighs if you want a protein. We seasoned with salt, rosemary, and sage. If you are cooking without the chicken, then add olive or grapeseed oil to the mix.

Cook at 350 to 375 until the carrots are soft and the onions caramelize. If you cook with chicken, the chicken should fall apart with a fork. I think the cooking time is about an hour and a half to two hours.

We often serve it with cottage cheese.