Root vegetable stew recipe

This hearty root vegetable stew is a perfect blend of traditional Polish and Hungarian flavors, making it a delightful and comforting meal for any occasion. The combination of root vegetables, spices, and a hint of sweetness from the redcurrant jelly creates a rich and satisfying dish that warms the soul. This stew is ideal for a chilly evening, and its versatility makes it suitable for both vegetarians and vegans. The use of vegan beef stock adds depth to the flavor, while the addition of fresh herbs like parsley and dill provides a fresh and aromatic taste.

Ingredients:

• 2 medium carrots
• 2 small sweet potatoes
• 4 medium potatoes
• 1 parsnip or parsley root
• 4.94 ounces (140 g) celery root
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• ⅔ teaspoon caraway seeds
• 1 teaspoon sweet paprika
• ½ teaspoon hot paprika or to taste
• 1 bay leaf
• 3 allspice berries or ⅓ tsp ground allspice
• 2 tablespoons tomato puree
• 1×14.11oz can (400 g) butter beans (use bean water as well)
• 1¼ cups (300 ml) water
• 2 vegan beef stock cubes (or 1 vegan and 1 regular vegetable stock cube)
• 1 tablespoon redcurrant jelly (or cranberry sauce as a substitute)
• 4 tablespoons parsley, finely chopped
• 1 tablespoon fresh dill (optional)

Instructions:

1. Heat the oil and sauté the aromatics: Heat up the olive oil in a large pot over medium heat. Add the bay leaf, allspice berries, caraway seeds, onion, and garlic. Stir gently and cook for about 3 minutes, stirring often.

2. Add the root vegetables: Chop the carrots, parsnip (peeled or not), and celery root into similar size chunks. Add these vegetables to the pot and stir thoroughly.

3. Pour in the liquid ingredients: Pour in most of the water, add the stock cubes, beans (along with the bean water), tomato puree, and paprika. Stir well to combine.

4. Bring to a boil and simmer: Cover the pot and bring the mixture to a boil. Then lower the heat to a simmer and cook for 35-40 minutes or until the potatoes are fully cooked. Stir occasionally but carefully.

5. Adjust seasoning and serve: Towards the end of cooking, top up with the remaining water if needed and adjust the seasoning. Remove from the heat, garnish with fresh parsley and dill (if using), and serve.

Top Tips:

1. Peel the celeriac: While not necessary, peeling the celeriac or removing its hairy bits can make the stew more appealing.

2. Cut potatoes differently: Cut potatoes into larger pieces to prevent them from becoming mushy during cooking.

3. Use redcurrant jelly or cranberry sauce: The redcurrant jelly adds a hint of sweetness, but cranberry sauce can be used as a substitute.

4. Add fresh herbs: Fresh parsley and dill add a fresh, aromatic flavor to the stew.

5. Simmer carefully: Stir the stew occasionally but carefully to avoid breaking the vegetables.

6. Adjust seasoning: Taste and adjust the seasoning as needed to ensure the flavors are balanced.

Variations:

1. Spicy Twist: Add a pinch of red pepper flakes for an extra kick of spiciness.

2. Herby Flavor: Use thyme or rosemary instead of parsley for a different herbal flavor.

3. Thicker Stew: Use an immersion blender to blend some of the stew for a thicker consistency.

4. Vegetarian Option: Replace the vegan beef stock with regular vegetable stock for a vegetarian version.

5. Winter Warm-Up: Add some diced turnips or rutabaga for extra texture and flavor.

6. Global Twist: Add some Middle Eastern spices like cumin and coriander for a unique flavor profile.

Nutritional Guide:

Additional Nutritional Notes:
This root vegetable stew is a nutrient-rich meal, packed with vitamins and minerals from the various root vegetables. The use of vegan beef stock adds depth without excessive salt, making it a healthier option. The addition of fresh herbs like parsley and dill provides antioxidants and fiber. This stew is perfect for a cold day, providing warmth and satisfaction with its hearty flavors and textures.