Savory Fall Veggie Stew

Savory Fall Veggie Stew
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Every fall I have a craving for warm nourishing stews and this time around I am planning on making a few again. This stew will keep you warm and healthy as it is packed with nutritious vegetables. The chick peas will add some protein to this delicious veggie stew. Once a week we receive a box of organic veggies delivered to our door. As always, this week’s selection was very good and offered everything I needed to make this lovely stew. I used a base of cherry tomatoes, white wine, garlic, lemon juice and vegetable bouillon. I recommend you serve it with rice.



Savory Fall Vegetable Stew
Serves 4
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
  1. 1 Carrot
  2. 1 Parsnip
  3. 1 Cauliflower
  4. 1 Yellow Onion
  5. 1 Can (14 oz, 400 g) of Cheek Pies
  6. 1 Can (14 oz, 400 g) of Small Whole Mushrooms
  7. 4 Garlic Cloves
  8. 2 tbsp Butter
  9. 4 tbsp Olive Oil
  10. 1 Can of (14 oz, 400 g) Cherry Tomatoes
  11. 1 Lemon
  12. 3 Dry Bay Leafes
  13. 1 Pot Fresh Thyme
  14. 1 Veggie Bouillon
  15. 1 cup (250 ml, 2,5 dl) White Wine
  16. 1 cup (250, 2,5 dl) Water
  17. 2-3 tsp Honey
  18. Salt and Pepper
  1. Peel and slice the carrot and the parsnip.
  2. Cut the onion in half and slice.
  3. Peel and crush the garlic cloves with the side of a knife.
  4. Heat oil and butter in a large crockpot over medium/high heat.
  5. Add carrots, onion, parsnip and garlic and cook, stirring until they get some color and starts to tender.
  6. Squeeze out the lemon juice and add tomatoes, bouillon, thyme, bay leaves, water, honey and white wine, cover and simmer over medium heat until liquid starts to thicken and vegetables are tender.
  7. Add cheek peas and mushrooms cover again, and simmer for 5 minutes.
  8. Season with salt and pepper. (The Stew require a lot of salt, taste and salt and then taste again).
  9. Serve with rice!
  1. Best served warm but not hot.
Easy Tasty Recipe

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