Our nest has been trying to eat with the seasons and with locally grown, organic ingredients (when possible). This stew is perfect for a chilly day (it was 9 when we woke up this morning…) This stew is surprisingly flavorful, nourishing, grounding, cozy and yummy. Enjoy!
Sweet and Savory Root Vegetable Stew
Root vegetables are grown to be eaten NOW (winter!) and you can readily find many of these at your favorite local grocery store. Take a look and try vegetables that you have never cooked before. This recipe is a great way to use up leftover vegetables or fruits (autumn’s abundant apples and pears) in your refrigerator. This delicious stew is vegan and gluten-free.
Serves 6 to 8
1 tablespoon extra virgin olive oil
6 shallots, diced (I used 1/2 of a large sweet onion and it was a fine substitute)
2 tablespoons grated ginger
2 parsnips, peeled and diced
2 turnips, peeled and diced
2 medium rutabagas, peeled and diced
2 sweet potatoes, peeled and diced
1 fennel bulb, halved, cored and diced
1 NEW cinnamon stick (amazing what new spices will do for our eats! New year=new spices.) Wonderful source: Great Lakes Tea & Spice .
In large pot over medium heat, sauté shallots (or onion) and ginger in oil for 5 minutes or until soft. Add parsnips, rutabagas, turnips, sweet potatoes, fennel and cinnamon stick. Add enough stock to barely cover vegetables, bring to a boil, cover, reduce heat and simmer 25 minutes.
Remove from heat, discard cinnamon stick and gently puree soup 3 seconds using a hand-held blender (or other means) to slightly thicken liquid and blend flavors. Season to taste and serve.
Adapted from Clean Food (2009) by Terry Walters
- If I had the gumption and courage, I’d be a vegetarian again.
- Orange is my favorite color today. Still is.
- I’d love to get in marathon-shape again, but not that interested in running a marathon again. hhhmmmm.
- I want Wren to play the cello.