Winter Root Vegetable Stew

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Embrace the cozy flavors of winter with this hearty Winter Root Vegetable Stew. It's a simple, one-pot meal that's perfect for warming up on chilly days. Bursting with root vegetables and aromatic herbs, this stew is as comforting as it is easy to make.

Ingredients for Winter Root Vegetable Stew

Olive oil sets the flavorful foundation for sautéing the aromatics. Onion and garlic bring depth and warmth to the stew. Carrots add a touch of sweetness, while parsnips introduce a slightly nutty flavor. Potatoes give the stew its hearty, filling texture. The vegetable broth and water form a savory base, enhanced by the earthy notes of thyme and rosemary. Finally, salt and pepper round out the flavors to taste.

Tips & Tricks

  • For extra flavor, deglaze the pot with a splash of white wine before adding the broth.
  • If you like a thicker stew, mash some of the potatoes against the side of the pot before serving.
  • Feel free to toss in other root vegetables, like turnips or sweet potatoes, for a twist.

Serving Suggestions

This stew pairs wonderfully with a crusty loaf of bread for dipping. A side of sautéed greens like kale or spinach adds a nice touch of color and nutrition. For a heartier meal, consider serving it over a bed of rice or quinoa.

Frequently Asked Questions

Can I make this stew in advance?
Absolutely! It tastes even better the next day as the flavors continue to develop.
How can I store leftovers?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Is this stew gluten-free?
Yes, as long as your vegetable broth is gluten-free.

Winter Root Vegetable Stew Recipe Walkthrough

Start by heating up the olive oil in a large pot over medium heat. Once it's shimmering, toss in the onion and garlic. Give them a good stir and let them sauté until the onion is nice and translucent. This should take about 5 minutes.

Next, add the carrots, parsnips, and potatoes to the pot. Stir everything together so the veggies are well-coated in that lovely onion and garlic mixture. Let them cook for about 5 more minutes to get everything started.

Pour in the vegetable broth and water. Sprinkle in the thyme and rosemary, then stir it all up to combine. Turn up the heat to bring the mixture to a boil.

Once it's bubbling, reduce the heat to low. Cover the pot and let it simmer for 45 minutes, or until the vegetables are tender and flavors have melded beautifully.

Finally, season the stew with salt and pepper according to your taste. Give it one last stir and serve it hot.

Why You'll Love This Recipe

  • Packed with nutritious root vegetables.
  • Simple ingredients, big flavors.
  • Perfect for batch cooking and freezing.
  • Vegan-friendly and easily adaptable.

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and sliced
3 parsnips, peeled and sliced
4 large potatoes, peeled and diced
2 cups vegetable broth
1 cup water
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
2. Add the carrots, parsnips, and potatoes to the pot and stir well, cooking for an additional 5 minutes.
3. Pour in the vegetable broth and water, then add the thyme and rosemary. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes or until the vegetables are tender.
5. Season the stew with salt and pepper to taste. Serve hot.

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