Root Vegetable Stew
Cooking Time
Prep Time
Difficulty
Cuisine
Root Vegetable Stew is the quintessential comfort dish, perfect for warming up the cold months. Flexible and adaptable, it allows for the integration of a variety of local vegetables depending on the season. This versatile dish can be enjoyed both as a main course and as a side dish, offering a palette of flavors and textures that will delight all palates. Easy to prepare, this recipe is part of our “The Ice Banquets” collection dedicated to the culinary delights of Scandinavia.
The preparation of vegetables for a root vegetable stew can vary according to your preferences and the quality of the vegetables. Young, fresh vegetables with thin skin can be used as is after a good cleaning. For those with thicker skin (like rutabaga) or damaged skin, peeling is recommended for a better texture and more pleasant taste. The choice to peel or not can influence not only the texture but also the nutritional value of the dish.
The goal with root vegetable stew is to achieve a perfect balance between tender vegetables and a lightly thickened sauce. If you find yourself with a stew that is too liquid, a simple adjustment with a mixture of cornstarch diluted in cold water can be made to thicken the sauce. This step ensures that the vegetables are coated in a flavorful sauce rather than lost in an excess of liquid.
For a complete and harmonious meal, root vegetable stew pairs perfectly with the Scandinavian-Style Potato and Parsnip Mash, another Maison Marmite creation available on this page. For optimal timing, start by preparing and cooking the vegetables for the stew, followed directly by cooking the vegetables for the mash. This organization will allow you to serve both dishes simultaneously, hot and appetizing.
This root vegetable stew is more than just a dish; it is a celebration of comforting and nourishing cuisine. Whether you serve it alone or accompanied by our signature mash, it promises to warm hearts and enchant palates, adding a touch of warmth to the coldest days.
Root Vegetable Stew
Ingredients
- 2 medium carrots diced
- 2 medium parsnips diced
- 2 medium potatoes diced
- 1 small rutabaga swede, diced
- 1 onion chopped
- 2 cloves of garlic minced
- 1 liter of vegetable broth
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and black pepper to taste
- Olive oil for cooking
- Fresh parsley chopped for garnish
- 1 or 2 tablespoons of cornstarch (Maizena)
- A few mushrooms (optional)
- 2 to 3 tablespoons of soy or oat cream (optional)
Instructions
- Peel (if necessary) and dice the vegetables. Set aside.
- In a large pot or dutch oven, heat a bit of olive oil over medium heat and sauté the onion until it becomes translucent.
- Add the garlic and continue cooking for about a minute, until fragrant.
- Add the carrots, parsnips, potatoes, and rutabaga. Sauté for a few minutes to lightly brown the vegetables.
- Pour in the vegetable broth and add the bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat and simmer, covered, for about 15 to 25 minutes (depending on the size of your dice), or until the vegetables are tender.
- If using mushrooms, add them about 10 minutes before the end of cooking.
- For a touch of creaminess, stir in the soy or oat cream at the end of cooking.
- Season with salt and pepper to taste.
- If the sauce is too liquid, add a mixture of cornstarch diluted in cold water and simmer for a few minutes until the sauce thickens.
- Serve hot, garnished with fresh chopped parsley.
A recipe proposed by Maison Marmite
