Stewed Winter Vegetables Recipe

Name: Stewed Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium shallots, peeled; 2 1/2 tablespoons unsalted butter; Salt and freshly ground pepper; 8 medium parsnips, peeled and cut into 2-inch lengths; 4 large turnips, peeled and quartered; 4 medium carrots, cut into 2-inch lengths; 2 large leeks, halved lengthwise and cut crosswise into 1-inch pieces; 2 1/2 cups chicken stock or canned low-sodium broth; 1 thyme sprig; 1/2 pound small purple or red-skinned potatoes

Servings: persons

1
Preheat the oven to 350.
2
Put the shallots on a large piece of foil and top with 1/2 tablespoon of the butter.
3
Season with salt and pepper and seal the shallots in the foil.
4
Bake for about 30 minutes, or until tender.
5
In a large saucepan, combine the parsnips, turnips, carrots, leeks, chicken stock, thyme and the remaining 2 tablespoons of butter.
6
Bring to a boil over moderately high heat, then reduce the heat to low and add a pinch each of salt and pepper.
7
Cover and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
8
Discard the thyme sprig.
9
In a medium saucepan, cook the potatoes in boiling salted water until tender, about 10 minutes.
10
Drain the potatoes and cut them into 2-inch cubes.
11
Add the potatoes and roasted shallots to the vegetable stew, season with salt and pepper and serve.

412

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 10 ingredients. The key ingredients include: 8 medium shallots, peeled, 2 1/2 tablespoons unsalted butter, Salt and freshly ground pepper, 8 medium parsnips, peeled and cut into 2-inch lengths, and more.

Yes, Stewed Winter Vegetables 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!

Stewed Winter Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions