Winter Root Vegetable Stew
Ingredients
None of these ingredients come from the property yet.
- 2 tbsp olive oil
- 1 large brown onion, diced
- 2 cloves garlic, minced
- 500 g mixed root vegetables (carrot, parsnip, potato), diced
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1 L vegetable or chicken stock
- 400 g canned diced tomatoes
- Salt and black pepper, to taste
- Crusty bread, to serve
Instructions
- Warm olive oil in a heavy pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and rosemary; cook for 1 minute until fragrant.
- Add root vegetables and stir to coat. Cook for 5 minutes.
- Pour in stock and tomatoes. Season with salt and pepper. Bring to a gentle simmer.
- Partially cover and simmer for 40–45 minutes until vegetables are tender.
- Adjust seasoning and serve with crusty bread.
By Jonno