ROASTED ROOT VEGETABLE & SQUASH STEW WITH HERBY COUSCOUS
You can use any root veggies for this. There's enough stew for three more meals, which you can freeze.
Provided by Phillippa Spence
Categories Mains Jamie Magazine Vegetables Bonfire night recipes Stew Couscous
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 200ºC/gas 6.
- Deseed the squash and roughly chop along with the sweet potato. Peel and chop the carrots, then trim and chop the celeriac.
- Put the chopped vegetables on a roasting tray, then toss in 2 tablespoons of oil, the red wine vinegar, thyme and a pinch of sea salt and black pepper.
- Roast for 40 minutes, or until the vegetables are just cooked.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Peel and finely slice the onion, pick and chop the rosemary leaves, then add to the pan along with the bay leaf and flour.
- Stir well, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the onion is soft.
- Stir in the tomato purée and cook for another 2 minutes.
- Pour in the tinned tomatoes and 400ml of the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
- Take the roasted veg out of the oven, stir them into the sauce, and simmer for another 10 minutes.
- To prepare the couscous, tip the grains into a small heatproof bowl with a pinch of salt and pepper. Add the remaining hot stock, cover and leave for 5 minutes.
- Once cooked, pick, roughly chop and stir in the parsley leaves, add a squeeze of lemon juice, then fluff up with a fork.
- Season the stew to taste and serve with the herby couscous.
Nutrition Facts : Calories 367 calories, Fat 8.4 g fat, SaturatedFat 1 g saturated fat, Protein 10 g protein, Carbohydrate 58.2 g carbohydrate, Sugar 16.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ROOT VEGETABLE STEW
This is a very simple but amazingly flavourful root vegetable stew. It was created one evening when I was trying to come up with something lighter after a weekend of feasting. While not exactly vegan, it can be by simply changing the chicken broth for vegetable broth. Please, experiment with it, add what you want (seasoning, other vegetables, legumes), then come back and let me know what you did and how it turned out.
Provided by Karen1961
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer.
- Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant.
- Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot.
- Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half.
- Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.
Nutrition Facts : Calories 481.8, Fat 16.1, SaturatedFat 2.6, Sodium 1311.5, Carbohydrate 71.7, Fiber 11.1, Sugar 14.4, Protein 14.4
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
ROOT STEW
While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper., In same pan, heat remaining oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour., Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours. , In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.
Nutrition Facts : Calories 227 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 676mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
ROOT VEGETABLE BEEF STEW
I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.-Mary Rea, Orangeville, Ontario
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 vegetable, Cholesterol 1 starch.
VEGETABLE STEW
Warm up with a bowl of this thick, hearty Vegetable Stew ... it's so delicious and easy to make!
Provided by Ginnie
Categories Soup
Time 55m
Number Of Ingredients 20
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
- Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
- Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
- Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
- Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
- Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
- Add peas and parsley; heat through. Season generously to taste with salt and pepper.
- Serve stew hot. Enjoy!
Nutrition Facts : Calories 241 kcal, ServingSize 1 serving
TANDOORI ROASTED ROOT VEGETABLE STEW
This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.
Provided by Patak's Canada
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
- Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
- Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
- Garnish with mint.
Nutrition Facts : Calories 577.6 calories, Carbohydrate 81.6 g, Fat 20.7 g, Fiber 17.6 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 532 mg, Sugar 12.6 g
STEW WITH ROOT VEGETABLES
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
- Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.
THICK, HEARTY ROOT VEGETABLE VEGAN STEW
Trying to stay away from meat products, I always missed the thick and creamy "comfort foods" - this recipe is the first time my family felt the comfort food satisfaction from a vegan recipe, also without the nightshades (important in our house). It's a lot of chopping, but for me that goes along with comfort food. Hope it makes someone's chilly night more cozy!
Provided by lsferlazza
Categories Stew
Time 2h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Peel all vegetables before starting recipe, putting shavings in a stock pot with 6c water and some salt-to-taste to make the stock (or use your stock of choice).
- Once the peeling is done, chop vegetables in order of need, which should kindof work with the cooking times. Heat oil in a large soup pan. add onions, carrots and celery. Cook at medium high heat for at least 10 minutes, stirring regularly.
- Add mushrooms. Cook another 10-20 minutes, stirring regularly. At the height of the mushrooms' releasing their moisture, add almond flour and cook 2-3 more minutes.
- Stir in cubed root vegetables, enough stock to cover them, herbs and salt. Bring to boil, reduce heat, cover and simmer 30 minutes.
- Remove herb stems and bay leaf. Immersion blender for about 30 seconds (or take out 2 cups and use the blender). Taste test to adjust salt. Add swiss chard and white pepper to taste. simmer 10-20 minutes more.
- If you're not vegan, my husband loves adding parmesan cheese to the final product. He also adores swiss chard stems washed, cut, tossed in oil, sprinkled with parmesan and baked at 400 for 15-20 minutes.
Nutrition Facts : Calories 137.3, Fat 4.7, SaturatedFat 0.6, Sodium 856.9, Carbohydrate 22.4, Fiber 6.6, Sugar 12.5, Protein 4.1
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