Flavorful Chunky Root Vegetable Stew
A wholesome, hearty root vegetable stew featuring carrots, parsnips, turnips, leeks, butternut squash, and potatoes, simmered in flavorful broth and seasoned with fresh marjoram.
Equipment
- 1 Large Soup Pot
- 1 Chef’s Knife
- 1 Cutting board
- 1 Wooden spoon
- Measuring Cups and Spoons
Ingredients
- 4 tbsp butter or coconut oil
- 4 large carrots peeled
- 3 medium parsnips peeled
- 1 medium turnip peeled
- 2 large leeks washed and sliced into ¼ inch rounds
- 8 scallions white parts and minimal green, finely chopped
- 1 large butternut squash peeled and cubed
- 2 lb Yukon Gold potatoes peeled
- 5 cups chicken broth or vegetable broth for vegetarian
- 2 garlic cloves peeled and diced
- ½ cup fresh marjoram leaves
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: Peel and chop all root vegetables—carrots, parsnips, turnip, and butternut squash—into uniform ¼-inch pieces to ensure even cooking. Slice the leeks into ¼-inch rounds and chop the scallions, keeping the white parts and minimal green portions. Prepping all ingredients before cooking saves time and ensures a smooth workflow.
- Sauté the Base Vegetables: In a large soup pot, melt the butter (or coconut oil for a vegetarian version) over medium-high heat until fully melted and fragrant. Add the carrots, parsnips, turnip, leeks, scallions, and cubed butternut squash. Stir gently to coat the vegetables in fat, cover with a lid, reduce heat to low, and let them sweat for about 15 minutes to develop natural sweetness and flavor.
- Season and Add Broth: Remove the lid, season the vegetables with salt and black pepper to taste, then pour in the chicken or vegetable broth. Stir carefully to combine, allowing the flavors to meld together. Simmer uncovered for 5 minutes to slightly reduce the broth and concentrate the flavors.
- Incorporate Potatoes and Garlic: Add the peeled, cubed Yukon Gold potatoes and diced garlic to the pot. Continue to simmer uncovered over low to medium heat for 15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking.
- Finish with Marjoram and Taste: Add the fresh marjoram leaves, folding them gently into the stew. Taste and adjust seasoning with additional salt and pepper if necessary. Serve the stew warm or at room temperature, letting the rich aroma of roasted root vegetables and herbs shine through.
Notes
- Peel and chop all root vegetables uniformly to ensure even cooking and a consistent texture.
- Use either butter or coconut oil depending on your dietary preference; both add rich flavor.
- Sweat the vegetables gently over low heat to draw out natural sweetness without browning.
- Adjust the broth quantity if you prefer a thinner or thicker stew consistency.
- Fresh herbs like marjoram enhance aroma and flavor; add them toward the end of cooking to preserve their freshness.
- Taste and adjust seasoning at the end to balance flavors; salt and pepper levels can vary depending on broth choice.
- The stew can easily be made vegetarian or vegan by substituting vegetable broth and coconut oil.
