Root Vegetable Stew

Root Vegetable Stew

One good thing about a veg box is that you end up cooking more seasonally. To see what’s in season right now check out this link. This week our box contained leeks, purple carrots (gorgeous!), parsnips, courgettes and calveo nero (amongst other things). I used these to make a root vegetable stew.

Root Vegetable Stew Ingredients

This recipe is incredibly versatile. You can use whatever root veggies you have: potatoes, parsnips, sweet potato, carrots, swede, turnips and beetroot will all work. Here I used red potatoes, parsnips and purple carrots. The purple carrots turned the stew purple.

In addition to the root veg I added leeks, courgette, calveo nero (black kale) and mushrooms. I think a stew needs some allium, so if you don’t have leeks then use a couple of onions instead. The courgette went in because it was in the fridge. Leave it out if you don’t have any, or substitute with aubergine. I included kale because I like to add leafy greens to every recipe. Mushrooms went in because they work well with root vegetables: their unami flavour balances the sweetness.

I included green lentils and chickpeas for a legume hit. Lentils are great because they don’t need soaking, so no thinking ahead necessary! The chickpeas came from a tin.

I used stock as the liquid. My favourite bought stock is the ‘Unami’ concentrate made by ‘9 Meals From Anarchy’. Use whatever stock you like, or just use water and season with salt, miso or soy sauce.

Serving suggestions

Today I served root vegetable stew with cooked quinoa, buckwheat and bulgar wheat (see recipe here), mixed with a tablespoon of shelled hemp seeds. Tomorrow I plan to serve leftovers with omega 3 bread.

Free from: nuts

Gluten, soya, wheat, yeast: use suitable stock

This is a vegan recipe

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Root Vegetable Stew
Servings: 4
  • 5 cups vegetable stock
  • 1 handful dried mushrooms
  • 2 cloves garlic
  • 3 leeks
  • 1/2 tsp each of ground cumin, turmeric, garlic granules, onion granules
  • black pepper
  • 1/4 cup dry green lentils
  • 3 cups chopped root vegetables (here I use parsnips and purple carrots)
  • 1 cup chopped potato (skin on)
  • 1 courgette (chopped)
  • 2 handfuls sliced kale (I use calveo nero)
  • 1 or 2 good handfuls mushrooms (chopped)
  • 1 tin chickpeas (drained and washed)
  1. Wash the leeks well. Finely chop them, then wash them again in a colander. I do this to ensure I remove all the dirt from the inside. Rinse the lentils.

  2. Add the leeks, dried mushrooms, garlic, spices, lentils and stock to a large pan. Bring to the boil then turn down the heat to a simmer. Cook until the leek is starting to soften, then add the root veg and potatoes.

  3. Continue to simmer until the veg is almost cooked, then add the courgette, kale and mushrooms.

  4. Cook until everything is cooked. Add the chickpeas.

  5. To thicken the stew, use a hand blender to partially blend. Leave lots of chunky bits in there though!

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