Sweet and Savory Root Vegetable Stew

DSC05526One day last week, I arrived home from work to find a bag on our front doorstep. Inside the bag, I found two glass quart jars of soup and a recipe, along with a lovely note from Larry’s Aunt Ellen, who we affectionately refer to as Tía Elena. It was such a great surprise, especially in the throes of subzero wind chill temperatures.

A few days later, we enjoyed hot bowls of stew, and both remarked how tasty it was. The stew is filled with seasonal root vegetables, and has a wonderful balance of sweet and savory flavors. For us at least, it wasn’t filling enough to make an entire meal, but it was a great addition to our sandwiches. The recipe is from Terry Walters’ Clean Food, which I just reserved at the library and hope to explore further. This stew is a great way to use root vegetables, which are so abundant this time of year. I’m hoping to stock up on ingredients at this week’s farmers’ market, so I can try making the soup myself. Also, a note about the Ume plum vinegar, an ingredient I wasn’t familiar with. Ellen said she purchased it at Willy St. Co-op, and that a small bottle is sufficient since you only use a few dashes.

Sweet and Savory Root Vegetable Stew (from Clean Food; serves 6-8)

1 tablespoon extra virgin olive oil
6 shallots
2 tablespoons grated fresh ginger
2 parsnips, peeled and diced
2 medium rutabagas, peeled and diced
2 turnips, peeled and diced
2 sweet potatoes, peeled and diced
1 celeriac, peeled and diced
1 fennel blub, halved, cored and diced
1 cinnamon stick
Vegetable stock
Ume plum vinegar

Heat one tablespoon of extra virgin olive oil in a large pot over medium heat. Saute the shallots and ginger for 5 minutes, or until soft. Add parsnips, rutabagas, turnips, sweet potatoes, celery root, fennel and cinnamon stick. Add enough stock to just cover vegetables. Bring to boil, cover, reduce heat to a simmer and cook for 25 minutes.

Remove the pot from the heat, discard the cinnamon stick and puree the soup with a handheld blender to thicken the liquid and blend the flavors. Season to taste with a few dashes of vinegar and serve.DSC05506

Category: Kristin's Kitchen One comment »

One Response to “Sweet and Savory Root Vegetable Stew”

  1. Baked Stuffed Shells | madcity girl

    […] to Eating Close to the Source from Larry’s Aunt Ellen. She introduced me to the recipe for Sweet and Savory Root Vegetable Stew, which uses a variety of winter veggies like rutabagas, turnips, sweet potatoes, celeriac, etc. I […]

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