Winter Vegetable Hearty Stew (Printable Format)
A warm blend of seasonal root vegetables and greens simmered to tender perfection.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, peeled and chopped
05 - 2 medium parsnips, peeled and chopped
06 - 2 celery stalks, chopped
07 - 1 medium turnip, peeled and cubed
08 - 2 medium potatoes, peeled and cubed
09 - 1 small rutabaga, peeled and cubed
10 - 2 cups chopped kale or Swiss chard
11 - 1 cup frozen peas
→ Broth & Seasonings
12 - 1 (14 oz) can diced tomatoes
13 - 4 cups vegetable broth
14 - 1 bay leaf
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried rosemary
17 - 1/2 teaspoon ground black pepper
18 - 1 teaspoon salt, or to taste
19 - 2 tablespoons chopped fresh parsley for garnish
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, chopped carrots, parsnips, celery, turnip, potatoes, and rutabaga. Sauté for 5 to 7 minutes, stirring occasionally.
03 - Stir in diced tomatoes, vegetable broth, bay leaf, thyme, rosemary, black pepper, and salt. Bring mixture to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 30 minutes until vegetables are tender.
05 - Add chopped kale or Swiss chard and frozen peas. Simmer uncovered for an additional 5 to 7 minutes until greens wilt and peas are heated through.
06 - Remove bay leaf, taste, and adjust seasoning as needed. Ladle the stew into bowls and garnish with chopped fresh parsley.
# Expert Suggestions:
01 -
- It turns a chaotic pile of winter vegetables into something that feels like a warm hug in a bowl.
- You can throw in whatever root veggies you have on hand and it still works beautifully.
- It fills the house with the kind of smell that makes people wander into the kitchen asking whats for dinner.
- Leftovers somehow taste even better the next day when all the flavors have had time to settle in together.
02 -
- Don't skip the sauté step with the root vegetables, those few minutes of stirring over heat deepen the flavor in a way that just simmering won't.
- If your vegetables aren't tender after 30 minutes, give them more time, every root vegetable is a little different and some take longer to soften.
- Taste the stew before serving, the vegetables release different levels of sweetness and you might need more salt than you think.
03 -
- Cut all your vegetables roughly the same size so they cook evenly and you don't end up with mushy carrots and crunchy potatoes.
- If the stew tastes a little flat at the end, a squeeze of lemon juice or a splash of vinegar will brighten everything up instantly.
- Don't throw away the parsley stems, chop them finely and toss them in with the onions for extra flavor.