Monday, January 16, 2012

Winter Vegetable Stew

I had tons of vegetables from my CSA. This is my way of using a lot of them in one recipe!

  • 1 butternut squash, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 Daikon radish, peeled and sliced
  • 3 parsnips, peeled and diced
  • 2 turnips, peeled and cubed
  • 1 rutabaga, peeled and cubed
  • 3 celery ribs, chopped
  • 1 sweet onion, diced
  • 1/4 c. olive oil
  • 2 t. garlic powder
  • 2 t. salt
  • Freshly ground black pepper, to taste
  • Cayenne pepper, to taste
  • 2 T. dried parsley
  • Water
  • 1 can diced tomatoes (28 oz.)
  • 1/2 lb. fresh mushrooms, sliced


  1. Combine all ingredients except mushrooms and tomatoes in an 8-quart stock pot and add water to cover.
  2. Set burner at medium-low and simmer for about 3 hours.
  3. About 20 minutes before serving, add the tomatoes and mushrooms.

For the ultimate in enjoyment,. serve with cornbread and have a bottle of Worcestershire sauce on hand.

Note: The objective is to nearly fill an 8-quart stock pot with chopped/diced veggies. Use whatever vegetables are available!

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