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roasted root veggie stew

roasted root veggie stew

Creation numero dos: a roasted root veggie stew.

root vegetables

My mother was a big big Irish stew maker while I was growing up. I wasn’t so into it at first, too thick, too weird looking. The way I wound up liking it was the same way children ages 1 to 5 years begin to like different foods, every ingredient has to be separated. Having the palette of a 5 year old, I tried the potatoes on the their own, the carrots on their own, the meat on it’s own etc. Learning that things taste great when they’re combined and that I should not have a terrible 2 year old grade panic every time my food touches. When I bought my root bag (I swear this is the last time I’ll talk about it) I figured I’d test out a stew myself! If all of the veggies were packed in 1 bag they should be great packed in one pot right?

 

This stew is a vegan recipe, but feel free to add some chicken or what have you to get some extra protein in there.

roasted root vegetable srew
roasted root vegetables

Warning the more red beets you use the more pinky-purple-fuscia your stew will be - obviously - hence why all my pics look the way they do :) The vegetables will also soak up most of the moisture especially if you have left overs. Blake keeps calling it my Beet Borscht because everything is purple and it’s thick as all get out, but I think it’s pretty and I’m sticking with calling it a stew.

 

ingredients

3 to 4 pounds of root vegetables peeled and cut into chunks (I had yellow & orange carrots, red & gold beets, and potatoes, but you can add anything your heart desires)
4 large cloves of garlic, the cloves separated and peeled
6 tbsp olive oil, split 3 & 3
1 tsp salt
1/2 cup chopped yellow onion
1 tbsp tomato paste
2 cups vegetable stock
1 28 oz can of whole peeled tomatoes
2 cups of kale deveined and ribboned (about 2 big handfuls for me)
1 tsp dried oregano
salt & black pepper to taste
½ tbsp cayenne pepper (optional for some heat)

recipe

  1. Preheat your oven to 450. In a large bowl toss your veggie chunks & garlic cloves in 3 tbsp olive oil and some salt and pepper - you might have to do this in 2 parts, it’s a lot of veggies for one bowl

  2. Spread veggies out on foil lined baking sheet & place in oven for 45 minutes - turning at the halfway mark

  3. While your veggies are roasting, heat remaining 3 tbsp olive oil in a large pot or Dutch oven if you’re fancy like that.

  4. Add in your chopped onions and saute until the edges start to brown. Add tomato paste cooking for another minute or so

  5. Pour in 2 cups of vegetable stock, stirring for 1 minute

  6. In a large bowl pour out the can of whole peeled tomatoes (it can be the same bowl you tossed the veggies in), using a potato masher or your hands, crush/rip apart the larger tomato chunks. Pour all contents of the bowl into the pot and stir

  7. Add dried oregano, bringing contents of the pot to a simmer, cover and turn heat to low. Leave to cook on low until the veggies are done roasting

  8. When the roasted veggies are done (they should be browned and soft when stabbed with a fork) take out of the oven

  9. Add the kale to the pot and stir until wilted

  10. Add the roasted veggies stirring until incorporated, seasoning with cayenne, salt & pepper as needed

 

Serve immediately or keep in an airtight container for 5 days. As mentioned before, the leftovers get pretty thick as the veggies soak up the moisture. When reheating, add however much you want into a pot and a reduce by adding water along with some extra seasonings. This is only if you want to bring it back to the original stew like consistency. If you don’t care, skip the water and reheat in a pot or a covered in the microwave, stirring occasionally.


 

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