French · Dinner
Country Vegetable Stew
A rustic French stew of carrot, turnip, leek, potato and cabbage simmered slowly in vegetable stock with thyme and bay until tender, finished with olive oil and parsley. Served in a deep bowl with crusty bread, it delivers a savoury, herb-scented broth from humble market vegetables.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
340Calories
9.5gProtein
7gFat
60gCarbs
15gSugar
14gFiber
720mgSodium
0mgChol
1.1gSat Fat
1470mgPotassium
142mgCalcium
3.8mgIron
0mcgVitamin B12
56mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
herb-salt
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Peel and cut the carrot, turnip and potato into even bite-sized pieces; slice the leek and cabbage; mince the garlic.
2
Sweat
Warm the olive oil in a heavy pot over medium heat. Sweat the leek and garlic for 3 minutes until softened and translucent but not browned.
3
Simmer
Stir in tomato paste, then add the carrot, turnip, potato, cabbage, stock, thyme and bay leaf. Simmer over medium-low heat uncovered for 35 minutes until vegetables are fork-tender.
4
Plate
Remove the bay leaf, season with salt and pepper, stir in half the parsley, ladle into a bowl and scatter remaining parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g carrot
- 5 oz140g turnip
- 4.2 oz120g leek
- 7 oz200g potato
- 4.2 oz120g cabbage
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato paste
- 2 cup480ml vegetable stock
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp fresh thyme leaves, or 1/4 tsp dried thyme
- 22 small bay leaf
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
