Hearty Turnip & Vegetable Stew
Hearty Turnip & Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 1/2 pounds turnips, peeled and cut into 1-inch cubes
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min
- 2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the cubed turnips and potatoes to the pot. Pour in the vegetable broth and diced tomatoes (undrained).
⏱️ 3 min
- 5
Stir in the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the turnips and potatoes are tender. Stir occasionally to prevent sticking.
⏱️ 30 min
- 7
Remove the bay leaf. Stir in the frozen peas and cook for an additional 2-3 minutes, or until heated through.
⏱️ 3 min
- 8
Taste and adjust seasoning if necessary. Ladle the hearty turnip and vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Turnip & Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 1/2 pounds turnips, peeled and cut into 1-inch cubes
- 1 pound potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min - 2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the cubed turnips and potatoes to the pot. Pour in the vegetable broth and diced tomatoes (undrained).
⏱️ 3 min - 5
Stir in the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the turnips and potatoes are tender. Stir occasionally to prevent sticking.
⏱️ 30 min - 7
Remove the bay leaf. Stir in the frozen peas and cook for an additional 2-3 minutes, or until heated through.
⏱️ 3 min - 8
Taste and adjust seasoning if necessary. Ladle the hearty turnip and vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 4 min