ROOT VEGETABLE STEW
This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn’t matter if they are a bit wrinkly. I do, however, suggest that you peel the vegetables for a smoother and more savory taste without too many unwanted earthy tones. Refrain from adding leafy veggies, at least the first time you make it.
Ingredients: (these quantities will make a large batch, at least enough for 4-6 servings)
1 large onion
2-3 each: (cut into small/medium sized cubes)
- Potatoes
- Sweet potatoes
- Parsnips
- Beets (any color)
- Turnips
- Rutabaga
1 cup quinoa
1-1.5 quarts of broth or water
Oil
Salt, pepper, Tabasco or other peppy additive
Sour cream or yogurt for topping
Assembly:
Chop onion in big chunks and saute in oil. A Dutch oven is perfect, or you can transfer the cooked onions to a slow cooker if you choose. Cook according to slow cooker directions for stews and soups.
When onions are almost transparent, add all the veggies and one quart of liquid. Stir and bring to a boil. (If you have made a massive quantity, this is a good time to put some of the veggies aside to freeze for future meals.) Add quinoa and stir. Cook on medium heat, stirring from time to time, until the potatoes and sweet potatoes have become very soft and the quinoa is fully cooked. You may have to add more liquid as the veggies cook.
Stir briskly with a whisk to break down the soft vegetables. This will create a nice, thick stock, leaving the firmer veggies to add texture and taste surprises. Season and serve with a lovely dollop of sour cream or plain yogurt.
Bon appetit!