Winter Root Vegetable Stew

Ingredients:

  • 2 parsnips, peeled and chopped into 3” pieces
  • 2-3 carrots, scrubbed with a veggie brush and cut into 3” pieces
  • 2 onions, peeled and chopped
  • 4-6 potatoes, scrubbed with a veggie brush and cut into 1” x 1” x 2” pieces
  • 1-2 bunches collard greens + stems, trimmed, washed and cut in 1" strips
  • 2 TBS. olive oil
  • 1 x 28 oz. can tomatoes, optional
  • 1 pound firm tofu cut into 1” cubes OR 1 lb. stew beef or chicken breasts, cut into bite sized pieces after cooking

Directions:

Heat olive oil in a 3 quart cast iron Dutch oven or stew pot. Add meat, if using. Remove meat when cooked and let cool. Add 2 quarts water and all vegetables and tofu, if using. (You can also use both tofu and meat.) Add canned tomatoes if using. Bring to a boil and cover. Reduce heat to a simmer and cook for about ½ hour, until all vegetables are tender. Add chopped meat and cook for 15 minutes longer so flavors can blend. Season with salt and pepper and enjoy.

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