Parsnip and Turnip Winter Stew
Vegetable soups and stews can make for very satisfying home-cooked meals, even in the winter months when fresh produce is not as readily available as in the spring or summertime. Winter is a perfect season to enjoy hearty root vegetables like parsnips and turnips, often overlooked yet full of nutrition and great taste.
My recipe that follows is a fantastic way to use both parsnips and turnips, along with staple ingredients like potatoes, chick peas and tomatoes. It’s a satisfying stew that’s perfect for a light vegetarian dinner if served with a side salad and perhaps some crusty bread. This Parsnip and Turnip Winter Stew is also quick to prepare and easy to double the recipe as well, if you need to feed a crowd.
Parsnip and Turnip Winter Stew: The Recipe
Parsnips are related to carrots, but generally lighter in color and possessing a sweeter taste – especially when cooked! The parsnip has higher amounts of vitamins and minerals than carrots as well, being particularly notable for its potassium and fiber content. You can try substituting parsnips for carrots in lots of different recipes to see how the flavor profile is changed.
Both the roots and leaves of turnips are edible – this recipe only uses the root. I love growing turnips in my garden as small, tender turnip roots are delicious even served raw in salads. During the winter, the larger mature roots are great oven roasted or in hearty stews like this one. You can also slice them thinly and make vinegared pickle chips perfect for healthy snacking. The turnip root is a good source of Vitamin C.
Prep time: 10 minutes
Cooking time: 35-40 minutes.
- 1 tablespoon unsalted butter
- 2 leeks, washed thoroughly and sliced thinly
- 2 cups vegetable stock
- 1/2 cup white wine
- 2 parsnips, diced
- 3 medium potatoes, peeled and cut into 1/2-inch dice
- 2 turnips, peeled and cut into 1/2-inch dice
- 1/2 cup mushrooms (your choice, I like shitake or baby bella the best)
- 2 cups peeled and chopped tomatoes
- 1 19 oz. can chick peas, drained
- 1 bay leaf
- 1 teaspoon dried marjoram
- 1/4 cup chopped parsley
- Salt and fresh ground pepper to taste
Heat butter in a heavy-bottomed pan and saute the leeks for 3 minutes, until softened.
Add the potatoes, vegetable broth, white wine, potatoes and parsnips to the pan. Combine and cover; simmer for 15 minutes.
Add remaining ingredients except for salt and pepper.
Re-cover the pot and cook for another 15-20 minutes or until the potatoes and turnips are tender. Season with salt and pepper to taste.
Serve in soup or stew bowls garnished with additional fresh parsley if desired.
Makes 4 servings