Vegan Autumn Root Stew

I purchased a huge bag of organic root vegetables from Whole Foods this week. My first thought was to roast them and they would be a side dish for tonight's meal. Once I started preparing the roots, I switched gears and made these organic root vegetables the center of attention for this evenings meal.

I served this stew over mashed potatoes but you could also serve it over wild rice.


1 1/2 cups organic carrots, diced
1 cup organic parsnips, diced
1 cup organic celery root, diced
1 cup organic turnip, diced
2 T organic extra virgin olive oil
1/4 cup organic onion, diced
1 T organic garlic powder
1 T organic dried parsley 
1 organic garlic clove, minced
1/2 t sea salt 
4 cups organic low sodium vegetable stock


Pre-heat oven to 400 degrees.

Line a baking sheet with unbleached parchment paper, set-aside.

Thoroughly wash root vegetables and dice. Place into a bowl and pour in 1 T of oil, add salt, garlic powder, and parsley. Mix thoroughly and transfer to the lined baking sheet.  Roast 15 minutes, or until tender.

While roots are roasting, heat 1 T of oil over medium heat in a large pot. Add onions and sautée until tender.  Add stock, roasted root vegetables, and garlic; cook over medium heat for 20 minutes.  You can add more stock if you prefer more "gravy".

Serve over mashed potatoes or rice.

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