Wednesday, November 3, 2010

Confessions of a Closet Vegetarian

My favorite thing about grocery shopping at Wholefoods is the vegetable selection. They almost always have every kind of vegetable you could ever want. They have vegetables that I have never heard of and have no idea how to pronounce.

In the fall, Wholefoods always have a great selection of root vegetables. Last time I was in, I couldn't contain myself. I spent a few days scouring the internet for recipes and finding very few ideas. Most recipes were for roasted root vegetables. Delicious yes, but I bought way too many to be making a side dish! 

So, I finally gave up and decided to attempt a root vegetable stew. It came out incredibly delicious. I threw in some left over Pot Roast, however, this would make a super hearty vegetarian dish if you substituted the beef stock for all vegetable stock. I think it would make the folks at Mad Tasty very proud!

Root Vegetable Stew
Serves 6-8
  • 4 tablespoons olive oil
  • 3 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 5 shallots, chopped
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 2 stems of fresh thyme
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh parsley
  • Salt and black pepper
  • 2 parsnip, peeled and chopped
  • 4 small potatoes, peeled and chopped
  • 1 turnip, peeled and chopped
  • 1 rutabaga, peeled and chopped
  • 1 cup red wine
  • 1 cup beef stock
  • 1 tablespoon flour
  • 2 cup vegetable stock


Heat olive oil on the stove in a heavy bottomed pot. Place carrots, celery, shallots, garlic, bay leaves, thyme, sage, and parsley in the pot and cook on medium until tender. Season with salt and black pepper. Add parsnip, potatoes, turnip, and rutabaga and sauté until lightly browned.

Preheat oven to 350 degrees. Add the red wine and reduce by half. Add the flour, beef, and vegetable stock and bring to a boil.

Place pot in the oven and bake for 90 minutes.

1 comment:

  1. That's a fine-lookin' pot, and a fine-lookin' mug of stew!