I had every intention to have this recipe posted last week and then I got the flu. Luckily I had done a week’s worth of meal planning including this recipe for what I am calling root stew to keep me nourished as I fought through the fever, sniffles and constant sneezing and coughing.
While meal planning worked well for the nearly three months that I did it I have decided that the same meals each day for a week was getting boring and I have decided to go back to “on the fly” cooking where I can make what I want when I want to. It also means I will be able to stockpile recipes that I want to share with you whereas with meal planning it was harder to do that.
So what exactly is root stew? Basically, it is using only vegetables that come from the ground. Turnips, celery root, rutabaga are just a few of the root vegetables that I used in this recipe. The only ingredient which is not strictly ground vegetables are the tomatoes, and the Swiss chard if you choose to add it.
I actually cooked the Swiss chard separately as a side dish but you can just as easily throw it in the last 5 minutes of cooking or swap the Swiss chard for some kale instead. The root stew is a very simple recipe which relies mainly on the flavours of the vegetables, nit on any seasoning apart from some salt and pepper.
It is a strictly vegan stew but I chose to add some chicken breast as I wanted more protein. This is not necessary as the stew is rather filling on its own and does give a fair amount of your daily protein.
I love the flavours of each root vegetable in this, the stew is what I think winter tastes like. Warming, comforting, filling and flavourful. The tomatoes add a nice sweet tang to the whole meal. This is a perfect meal to come home to after a cold day outside. All that is needed is a crackling fire to warm the toes.
Another of my favourite stews to eat during winter is my recipe for Beef stew.
- 3 cloves garlic, minced
- 2 onions, diced
- 1 rutabaga, cubed
- 8-10 small red potatoes, cubed
- 1 celery root, cubed
- 5 carrots, chopped
- 2 turnips, cubed
- 2 golden beets, cubed
- 2 parsnips, cubed
- 2 cups diced tomatoes
- 1 cup Swiss chard or kale, chopped (optional)
- 2 tbsp olive oil
- Salt and pepper
- Preheat oven to 425 degrees and line two baking trays.
- Toss all vegetable except for tomatoes and swiss chard in olive oil and season with salt and pepper.
- Lay evenly on baking trays. Roast for 45 minutes or until vegetables are easily pierced with a fork and have started to brown.
- Add all ingredients except for swiss chard to a large pot and mix well.
- Heat up on medium and stew until tomato juices have almost evaporated. Add swiss chard and mix. let wilt slightly before serving.
- Will keep in a refrigerator for 3 days or in a freezer for one month