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Root Vegetable Stew


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Root Vegetable Stew 1 Picture


  • 2 tsp Olive Oil
  • 2 pounds assorted root veggies peeled and diced
  • (beets, carrots, parsnips, celeriac, rutabaga, turnips)
  • 1 large onion
  • 4 cloves of garlic
  • 1 tablespoon chopped sage or rosemary
  • 4 cups of vegetable broth
  • 3 cups of chopped dark greens
  • (beet greens, kale, turnip greens)
  • 6 of any kind of lower calorie biscuits (for dipping)


Servings 6


Step 1

If using parsnips, quarter lengthwise and remove woody core before dicing. Heat olive oil over medium heat. Cook onion until barely tender, about 4 min. Add root veggies and cook for 5 min. Add garlic and sage (or rosemary) about 30 seconds. Add broth and bring to a simmer, stirring often.

Once stew reaches simmer stir in greens, cover and return to a simmer. Let it simmer for another 10 min.

Serve with biscuits.


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