02 Feb Root Vegetable Stew
Hearty comfort food suited for a Muskoka Winter. Easy to prepare and mix & match ingredients.
Serves: 4-6 servings
Time: 45-50 minutes
2 Yellow Onions, chopped
1 lb. Celeriac, peeled, and chopped
1lb. Carrot (Nantes or Rainbow), chopped
1 lb. Red Potatoes, peeled and chopped
5 Cloves Garlic, peeled and thinly sliced
3 Vegetable Bouillon Cubes (or 3 cups of broth)
1/2 lb Chopped Kale, chopped
1 Tbsp. Fresh Sage Leaves, finely chopped
1/2 tsp. Sea Salt
1 tsp. Freshly-Cracked Black Pepper
1 Tbsp. Nutritional Yeast
Stovetop – add onion, bouillon cubes and 3 C of water (or broth), celeriac, carrots, potatoes, garlic, sage, sea salt, black pepper, and nutritional yeast. Cook on medium to high heat for 40 minutes, or until vegetables are tender. Stir in kale until wilted. Season as desired.
Slow cooker option – add onion, squash, carrots, potatoes, garlic, bouillon cubes (or broth), garlic, sage, sea salt, black pepper, and nutritional yeast. Cook on low heat for 6-8 hours, or until vegetables are tender. Stir in kale until wilted. Season as desired.
This recipe is so versatile, you can use ALMOST ALL of your Eat Local Muskoka produce in here. Feel free to add your own combination of vegetables, spices, and throw in some legumes.
Recommended Additions/Alternatives: parsnips, sweet potato, kabocha squash, beets, radishes, etc.