Root Vegetable Stew
By MissAlyssaG
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Ingredients
- 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)
Details
Servings 6
Preparation
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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