As a side dish the other evening, UC and I had roasted root veggies. I decided to use the leftovers to make a hearty stew. This is the best way to do this and make the most of the veggies, but you can always make the roasted roots especially for the stew. It was perfect, and gorgeous. The lovely color comes largely from the beet and beet tops.
This is a budget-friendly, seasonal meal that really fills you up. There’s no real “set” recipe, as it depends what roots are on hand, but below are the basics. If made with vegetable stock, it’s completely vegetarian-friendly, too!
Roasted Root Vegetable Stew Recipe
-Root veggies, cleaned but not peeled. Ideally, you’ll want to include some beets for color. Top them, clean and chop the tops. I stay away from using a lot of potatoes, instead opting for more rutabaga, turnips, parsnips, onions, beets, carrots, and fennel root (this last is expensive, so it depends on my budget). Be creative!
-For additional flavor and color, I like to add roasted red peppers. Not necessary, but nice.
– Chunk roots to about 1/2 inch. Toss to coat in olive oil, salt, and Herbs de Provence. Spread in a baking dish, one layer deep. Bake at 350F for about an hour, until roots are tender, turning once to caramelize.
-In large stockpot, sweat half a zesty onion in some olive oil. Add about 2 quarts of stock of your choice (chicken and vegetable are my favorites), as well as beet tops, some rosemary, salt, thyme, savory, garlic/garlic powder, and pepper. Boil for about 30 minute, then add 2/3 of root vegetables (reserve other third).
-Puree everything in the stockpot with emulsion blender. Make as chunky or creamy as you like.
-Add rest of root veggies, and allow to simmer for another 20 or so minutes before serving. Adjust seasonings.
This is even better, as with many soups, on day two. Condiment ideas: dallop of sour cream, grated cheese, parsley, chives, croutons. Enjoy with fresh bread, a salad, or corn muffins! Also good with quiche.