ROOT VEGETABLES STEW RECIPES

Name: Root Vegetable Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1 small onion, diced; 2 teaspoons fresh rosemary, minced; 2 small potatoes; 2 medium carrots; 2 small sweet potatoes; 1 white turnip; 3 cups chicken broth; 1 tablespoon fresh parsley, chopped (optional)

ROOT VEGETABLE STEW RECIPE - FOOD.COM

Root Vegetable Stew Recipe - Food.com image

This is a very simple but amazingly flavourful root vegetable stew. It was created one evening when I was trying to come up with something lighter after a weekend of feasting. While not exactly vegan, it can be by simply changing the chicken broth for vegetable broth. Please, experiment with it, add what you want (seasoning, other vegetables, legumes), then come back and let me know what you did and how it turned out.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 small onion, diced
2 teaspoons fresh rosemary, minced
2 small potatoes
2 medium carrots
2 small sweet potatoes
1 white turnip
3 cups chicken broth
1 tablespoon fresh parsley, chopped (optional)

Steps:

Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer.
Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant.
Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot.
Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half.
Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.

Nutrition Facts : Calories 481.8, FatContent 16.1, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 1311.5, CarbohydrateContent 71.7, FiberContent 11.1, SugarContent 14.4, ProteinContent 14.4

ROOT VEGETABLE BEEF STEW RECIPE: HOW TO MAKE IT

Root Vegetable Beef Stew Recipe: How to Make It image

I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.—Mary Rea, Orangeville, Ontario

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 medium sweet potato, peeled and cubed
1 cup cubed carrots
1 cup cubed peeled rutabaga
1 cup cubed peeled parsnips
1 cup cubed peeled potatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

Steps:

In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges 2 lean meat, FatContent 2 vegetable, CholesterolContent 1 starch.

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