Root Vegetables Stew
Happy Fall Season!
Today, 22nd of September we officially welcome the beginning of the new season. I’ve already told you how much I love Autumn. The trees and forests turn into a magical redish colour that make you feel in a movie; the air is chillier; staying in watching movies with a hot tea between my hands doesn´t feel awkward; the smell of roasted chestnuts remind me to my childhood; pumpkins, carrots, parsnips, kale and many other vegetables get transformed into hearty and delicious rich meals, Halloween, Thanksgiving… Do you really need more reasons to love Autumn?
I’m a homey person, I’ve always been and I will always be. Ok, I love going out too, travelling, doing things outdoors… but most of the times I find it more enjoyable staying at home doing some crafts, playing board games, surfing the web, reading books, and of course cooking. And Autumn is the perfect season for all of this.
On the daily basis, I tend to prepare quick meals, I really mean putting together few ingredients on a plate, some roast veggies, with other fresh veggies, a bit of whole grains or pulses, some cheese or an egg and lunch is ready. But during the weekends on Autumn, always invite me to spend more time in the kitchen, elaborating delicious and nutritious meals. I love the ones that requires simple preparation and longer times of cooking. You just need to get the ingredients ready and then, let them cook in a pot or in the oven for hours, just my fav! I find that slow cooking makes the food much more decadent, intense and rich.
I can’t imagine better way to honouring the beginning of Autumn than with this beautiful Root Vegetables Stew. Made in the traditional way, with red wine and the country flavours of funghy, thyme and rosemary. The result is a fantastic stew with different textures and deep flavours. Pair it with brown basmati rice, beluga lentils or even the classic mash potato.
Root vegetables are exactly that, the roots of the plant. Potatoes, carrots, onions, beets, parsnips or celery are examples of root veggie. All them are full of nutrients, high in vitamins and minerals and an excellent source of fiber. Buy them when they are firm and blemish free, try to go for organic ones since root vegetables absorb toxins from the ground.
Oyster mushrooms have been used in traditional Chinese medicine for centuries as a tonic for the immune system. They have antioxidant properties that protect our cells, they are also great as antibacterial and they are rich in zinc, iron, potassium and folic acid.
Miso is a protein-rich paste made from fermented soybeans. Lately I’ve been using it as alternative to the common stock cubes, I find my meals much richer and tasteful plus all the beneficial bacteria that are good for my gut.
If you try this yummy Root Vegetables Stew, be sure to let me know!! Don’t forget to tag a picture #healthyforkful on Instagram or leave a comment below. I would love to see your creations.
Delicious and hearty stew perfect for chilled days.
- 1/2 onion chopped
- 1 garlic clove minced
- 3 beetroots, medium size peeled and cut into large cubes
- 1 large parsnip peeled and cut into large bastons
- 2 carrots, medium size peeled and slice in large pieces
- 1 spring rosemary
- 1 bay leave
- 1 spring thyme
- 1 tablespoon tomato paste
- 2 teaspoons miso paste
- 125 ml red wine
- 250 ml water
- 100 g mini oyster mushrooms
- extra virgin olive oil
- salt
- freshly cracked black pepper
- 150 gr brown basmati rice or beluga lentils cooked
- fresh parsley chopped
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Heat a bit of olive oil in a sauce pan. Add onion, garlic and sauté over medium heat until soft.
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Add beets, parsnip, carrots, herbs, some salt and black pepper.
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Add in the tomato paste, miso paste, red wine and water. Let it simmer over low heat for 30 minutes, until veggies are tender.
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Meanwhile sauté mushrooms in a pan with a bit of oil, about 5 minutes. Add them to the stew just 5 minutes before to the end.
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Adjust seasoning and serve with the cooked rice or the beluga lentils and sprinkle with some chopped parsley.