How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted-Root Vegetable Stew?

You need 14 ingredients. The key ingredients include: 2 cups (1-inch-thick) slices carrot, 2 cups (1-inch) cubed peeled beets, 1 cup (1-inch) cubed peeled turnips, 3/4 cup (1-inch-thick) slices parsnip, and more.

Is Roasted-Root Vegetable Stew suitable as soups & stews?

Yes, Roasted-Root Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Roasted-Root Vegetable Stew?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted-Root Vegetable Stew Recipe

Name: Roasted-Root Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (1-inch-thick) slices carrot; 2 cups (1-inch) cubed peeled beets; 1 cup (1-inch) cubed peeled turnips; 3/4 cup (1-inch-thick) slices parsnip; 12 large shallots, peeled (about 8 ounces); 8 large garlic cloves, peeled (about 1 garlic head); 1 tablespoon olive oil; 2 tablespoons all-purpose flour; 2 teaspoons minced peeled fresh ginger; 1 1/2 teaspoons chopped fresh sage; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 4 teaspoons creme fraiche

Roasted-Root Vegetable Stew

Eats Now Editorial Team · 413 kcal · Soups & Stews

Roasted-Root Vegetable Stew – a delicious recipe with carrot, beets, parsnip, shallots, garlic, olive oil. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Roasted-Root Vegetable Stew

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