I’ve signed up to get a box of vegetables delivered every other week from a local farmers’ co-op. Root vegetables such as turnips, sweet potatoes, parsnips and rutabagas are plentiful during the winter and I’ve been trying to come up with ways to use lots of them at once. This versatile stew, with both savory and sweet flavors, is hearty and nutritious.
I used turnips, sweet potatoes and celery root in my version of this stew. If I’d had parsnips, rutabaga or a fennel bulb on hand, I would have thrown in those ingredients as well. I actually thought I did have a parsnip, but it was a daikon radish instead! (This is one of the joys of receiving a box of unlabeled vegetables.) The daikon probably would have been delicious in the stew, but it wasn’t the taste I wanted that particular night.
It’s hard to say how much stock you’ll need because your mix of vegetables will be different. Four cups is a minimum amount – you may need more. Just make sure you have enough to completely cover your combination of vegetables.
I seasoned my stew with some silky honey ginger white balsamic vinegar I picked up at Fiore when I was in Bar Harbor, Maine. It gave the stew a sweet tartness that was heavenly. If you have some fancy flavored vinegar, now’s the time to use it!
If you made this stew, what vegetables would you use?
Adapted from Clean Food by Terry Walters
1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
2 tablespoons minced fresh ginger
3 medium turnips, peeled and diced
3 medium sweet potatoes, peeled and diced
1 celery root (celeriac), peeled and diced
1 cinnamon stick
vegetable or chicken stock (at least 4 cups)
In a large pot, heat olive oil over medium heat. Sauté onions and ginger for about 5 minutes or until onion is soft. Add turnips, sweet potatoes, celery root and cinnamon stick. Add enough stock to cover vegetables. Bring to a boil, then reduce heat and cover. Simmer 25 minutes or until vegetables are soft.
Remove from heat and discard cinnamon stick. If you have an immersion (“stick”) blender, gently blend the soup for a few seconds right in the pot. If you don’t, remove about 1/3 of the soup to a food processor or blender and purée, then return to pot. Season to taste with vinegar.
Makes 6 servings
Per serving: 172 calories, 5g fat (1g sat), 0mg cholesterol, 355mg sodium, 30g carb, 5g fiber, 9g sugar, 3g protein