In the dead of winter when nothing much seems to be growing. . .
. . . it's good to look to our roots. . .
. . . for nourishment and warmth. . .
. . . as we wait for greener days ahead.
Root Vegetable Stew
- 1 medium onion chopped into 1/4" dice
- 6 medium carrots (I like to include some purple carrots to provide a bit of color variation) chopped into 3/4" pieces
- 1 medium parsnip chopped into 1/2" pieces
- 2 medium sweet potatoes chopped into 1/2" dice
- 3 golden beets chopped into 1/4" thick half moons
- 1 bunch of beet greens chopped
- 4 medium dutch baby or similar potatoes (roughly 2" in diameter) chopped into 3/4" thick half moons
- 3 bay leaves
- 2 sprigs of thyme
- 3 cloves of garlic
- 4 cups vegetable broth
- 1 bunch sage
- 3 tablespoons extra virgin olive oil
- 4 tablespoons butter (can substitute more olive oil to make the dish vegan)
- salt and pepper to taste
- Bread for grilling
- Large sea salt flakes for garnish
Saute the onions in 2 tablespoons of olive oil until they become translucent. Add the bay leaves and cook for another minute or two. Add the rest of the root vegetables and the thyme (don't add the greens) and stir around for a moment before adding the vegetable broth. Cover and bring to a boil before reducing to a low simmer.
When the sweet potato begins to disintegrate add two cloves of finely chopped garlic and stir to help the sweet potato combine with the broth. If it seems a bit to thick add a little boiling water to thin it out. Salt and pepper to taste and add the greens. Cover and cook for another 5-7 minutes
While the greens are cooking into the stew, fry the sage leaves in the butter making sure not to burn the butter.
Grill the bread with the remaining olive oil and rub with the last garlic clove when they are done (one one side of the bread)
Serve the stew with two slices of grilled bread, two pieces of fried sage, a drizzle of the sage butter and a dash of the large sea salt flakes.
With the Kids: