Root Vegetable Stew
A hearty stew made by simmering root vegetables with herbs and spices, creating a rich and flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Carrot (peeled and chopped) | 4 | Count |
| Parsnip (peeled and chopped) | 3 | Count |
| Potato (peeled and diced) | 3 | Count |
| Celery Root (peeled and diced) | 1 | Count |
| Onion (chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Vegetable Broth (low sodium) | 1.5 | Liter |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Bay Leaf | 2 | Count |
| Thyme (dried) | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (chopped for garnish) | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic, sauté until onions are translucent.
- Add chopped carrots, parsnips, potatoes, and celery root to the pot. Stir well to coat with oil.
- Pour in the vegetable broth and add bay leaves and thyme.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 30-40 minutes until vegetables are tender.
- Season with salt and freshly ground black pepper to taste.
- Remove bay leaves before serving. Garnish with chopped parsley.
Kitchen equipment
Large PotVegetable Peeler