Root Vegetable Stew with Spices and Dried Fruit

Name: Root Vegetable Stew with Spices and Dried Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red onion, peeled and chopped (1 1/2 cups); 2 Tbs. olive oil; 2 cloves garlic, minced (2 tsp.); 1 tsp. ground coriander; 1 tsp. ground cumin; 1/2 tsp. ground turmeric; 1/2 tsp. cayenne pepper; 1/2 tsp. ground cinnamon; 3 1/2 cups low-sodium vegetable broth; 2 Tbs. red miso; 2 medium turnips, diced (3 cups); 1 medium sweet potato, diced (2 cups); 8 pitted whole Medjool dates; 8 pitted whole dried apricots; ⅓ cup pitted, oil-cured black olives; 1 1/2 Tbs. minced fresh ginger; 1/2 cup chopped cilantro

Servings: persons

1 medium red onion, peeled and chopped (1 1/2 cups)
2 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper
1/2 tsp. ground cinnamon
3 1/2 cups low-sodium vegetable broth
2 Tbs. red miso
2 medium turnips, diced (3 cups)
1 medium sweet potato, diced (2 cups)
8 pitted whole Medjool dates
8 pitted whole dried apricots
⅓ cup pitted, oil-cured black olives
1 1/2 Tbs. minced fresh ginger
1/2 cup chopped cilantro

1
Heat oil in large saucepan over medium-high heat.
2
Add onion, and saute 7 to 9 minutes, or until golden and soft.
3
Stir in garlic, coriander, cumin, turmeric, cayenne, and cinnamon, and cook 2 minutes, stirring often, or until spices are fragrant.
4
Stir in broth and 11/2 cups water, scraping up any brown bits stuck to bottom of pan.
5
Whisk in miso until smooth, then add turnips, sweet potato, dates, apricots, olives, and ginger.
6
Bring mixture to a boil.
7
Reduce heat to medium-low, partially cover, and simmer 30 minutes, or until vegetables are tender, stirring occasionally.
8
Season with salt and pepper, if desired.
9
Garnish each serving with 1 Tbs.
10
chopped cilantro.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 medium red onion, peeled and chopped (1 1/2 cups), 2 Tbs. olive oil, 2 cloves garlic, minced (2 tsp.), 1 tsp. ground coriander, and more.

Yes, Root Vegetable Stew with Spices and Dried Fruit 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.

That's it — enjoy your meal!