Hearty Vegetable Stew
A hearty stew of (mostly) root vegetables is just the thing for a cold rainy day. This recipe serves four as a main course.
The exact veggies can vary based on what's in the delivery box that week. When substituting, consider "hardness" and texture alongside taste.
- olive oil
- 1 leek, sliced
- 1 red bell pepper, diced small
- half a head of garlic, each clove cut into a few pieces (not minced, bigger chunks)
- 1 medium sweet potato, diced
- 2 carrots, sliced
- 2 parsnips, sliced
- 1 golden beet
- 1 large tomato, diced
- 6oz can tomato paste
- 15oz can white beans, drained (or equivalent from dry, soaked overnight)
- ample amounts of fresh oregano and thyme
- ground pepper and sea salt to taste
In a stewpot, heat olive oil over medium heat and cook leeks until they soften up and reduce in volume. Add red peppers, cook a few minutes longer, and then add garlic. Cook for a minute or so, stirring.
Add the potato and parsnips, stirring frequently. After a couple minutes, add the carrots and beet, cook a couple more minutes, and then add everything else. Add about 12 oz water (fill the can from the tomato paste twice) and stir. You want enough liquid for the vegetables to cook but not so much as to make a soup; adjust as needed. Reduce heat to medium-low, cover (vented), and cook for 30-45 minutes, depending on how soft you like your vegetables, stirring occasionally.
If you don't need it to be gluten-free, it works well served over couscous.