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I've been perfecting this root vegetable stew for years, and it's become my go-to comfort food during chilly evenings. Rich, hearty, and packed with nutritious veggies, this stew warms you from the inside out. What I love most? Its simplicity. Just toss everything in a pot, let it simmer, and voilà ! You've got a delicious meal that'll have everyone asking for seconds. Trust me, once you try this recipe, it'll quickly become a staple in your kitchen too.
Ingredients for Delicious Root Vegetable Stew
- Carrots: Sweet and earthy, carrots add color and natural sweetness to the stew, providing a hearty and nutritious base.
- Parsnips: Similar to carrots but with a nuttier flavor, parsnips add depth and complexity to the stew's overall taste.
- Potatoes: Potatoes help thicken the stew and provide a comforting, starchy element that complements the other root vegetables perfectly.
- Onion: Onions add a savory sweetness and depth of flavor to the stew, enhancing the overall taste profile.
- Garlic: Garlic infuses the stew with a robust, aromatic flavor, adding a delicious kick to the dish.
- Vegetable broth: Vegetable broth serves as the flavorful liquid base of the stew, enhancing the overall taste and providing depth of flavor.
- Thyme: Thyme's earthy and slightly floral notes complement the root vegetables, adding a subtle herbaceous flavor to the stew.
Read more: Roasted Root Vegetables Casserole Recipe
Essential Tools for Making Root Vegetable Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients and broth.
- Chef's knife: Needed for chopping the vegetables into bite-sized pieces for even cooking.
Root Vegetable Stew Recipe
Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 carrots, chopped
- 2 parsnips, chopped
- 2 potatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Read more: Vegetable Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots, parsnips, and potatoes, cook for 5 minutes.
- Pour in vegetable broth, add thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 40 minutes.
Notes:
Nutrition value:
Keywords:
Read more: Bean And Vegetable Stew Recipe
Can You Make Root Vegetable Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, let it cool completely.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop.
Root vegetables like parsnips and carrots are excellent sources of fiber, which can help support a healthy digestive system.
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