Root Vegetable Stew Recipe

Name: Root Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1 small onion, diced; 2 teaspoons fresh rosemary, minced; 2 small potatoes; 2 medium carrots; 2 small sweet potatoes; 1 white turnip; 3 cups chicken broth; 1 tablespoon fresh parsley, chopped (optional)

Servings: persons

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 small onion, diced
2 teaspoons fresh rosemary, minced
2 small potatoes
2 medium carrots
2 small sweet potatoes
1 white turnip
3 cups chicken broth
1 tablespoon fresh parsley, chopped (optional)

1
["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."]

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 garlic cloves, minced, 1 small onion, diced, 2 teaspoons fresh rosemary, minced, and more.

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

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

Root Vegetable Stew

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