Title: One Pot Savory Root Vegetable Stew
Categories: Dinner, Vegan
Yield: 4 Servings
20 Cremini mushrooms; up to 25,
- washed, cut into wedges *
3 tb Olive oil (45 ml); divided
2 c Yellow onions (320 g);
- chopped
1 ts Salt
1 tb Garlic (9 g); minced *
1/4 c Tomato paste (66 g)
1/4 c Tamari sauce (60 ml)
2 tb Maple syrup (30 ml)
3 Carrots;
- washed & thickly sliced
1 lb Turnips, parsnips, or other
- root vegetables (454 g);
- washed, chopped
1/8 ts Pepper; fresh ground
This one-pot savory root vegetable stew is rich, hearty, and full of
depth. A mix of mushrooms, carrots, and turnips simmers in a thick,
umami-rich sauce. It's cozy, simple to make, and perfect for a cold
evening.
In a large stockpot, add the mushrooms and 1/4 cup (60 ml) of water.
Simmer the mushrooms in the water until the water has almost cooked
off. Add 1 tb (15 ml) of the olive oil and saute until the mushrooms
are just beginning to brown, 3 to 5 minutes. Remove the mushrooms
from the pot.
Add the remaining 2 tb (30 ml) of olive oil to the stockpot and heat
until shimmering. Add the onions and salt and reduce the heat to low.
Cover the stockpot and allow the onions to cook for 10 minutes. They
will soften and become translucent.
Then, remove the cover and continue to slow cook the onions for an
additional 10 to 15 minutes, stirring occasionally. They will turn a
rich brown color. Then, add the garlic and continue to cook for 1 to 2
additional minutes.
Add the tomato paste and increase the heat to medium. Saute the
tomato paste until it becomes a dark red, 2 to 3 minutes. Add the
tamari sauce and maple syrup and continue sauteing for 1 to 2
minutes. The maple syrup should begin to thicken.
Add the mushrooms, carrots, turnips and 1 cup (240 ml) of water to
the pot. Stir to combine. Simmer, covered, for 30 to 35 minutes,
stirring occasionally, until the root vegetables are easily pierced
with a fork.
The broth should have cooked down to a thick sauce. If the sauce is
too thin, continue to simmer, uncovered, for about 5 minutes.
