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–+ servings
Stav Kogan

A Cozy Bowl of Comfort: My Ultimate Winter Vegetable Stew

A deeply flavorful, rich, and rustic winter vegetable stew that will win over even the most dedicated meat-eaters. This hearty dish features layers of flavor from sweet leeks, earthy parsley root, dry white wine, and a complex, savory sauce thickened with a classic roux.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 -10 serving
Calories: 375
Ingredients Method Nutrition

Ingredients
  

  • 9 Tbs / 128g (4.5 oz) unsalted butter, divided
  • 4 medium -sized leeks, white and light green parts only, sliced
  • 1 lb (450 g) boiling onions or pearl onions, peeled
  • 3½ oz / 100g (3.5 oz) parsley root, scraped and thinly sliced
  • 3 to 4 cloves garlic, minced
  • ¼ tsp dried thyme
  • 2 bay leaves
  • Fresh rosemary to taste, finely chopped
  • 1 lb (450 g) cremini or button mushrooms, cleaned and halved if large
  • 2 medium -sized turnips, peeled and cut in ½-inch dice
  • 2½ cups / 600ml (20.3 fl oz) dry white wine, like Sauvignon Blanc
  • 3 Tbs / 45ml (1.5 fl oz) vegetarian Worcestershire sauce
  • 1 lb (450 g) russet potatoes, peeled and diced
  • ½ lb (225 g) (7.9 oz) brussels sprouts, trimmed and washed
  • 3 Tbs / 24g (0.85 oz) all-purpose flour
  • 2 cups (480 ml) hot vegetable broth
  • 2 Tbs / 30ml (1 fl oz) red or white wine vinegar
  • 3 Tbs / 45ml (1.5 fl oz) molasses
  • 3 tsp (6 g) sweet or smoked paprika
  • Dash of hot sauce, like Tabasco
  • Sea salt and freshly ground black pepper to taste
  • If you can't find parsley root, one or two medium-sized parsnips make an excellent substitute, adding a similar sweet, earthy flavor.
  • This stew tastes even better the next day! The flavors meld and deepen overnight. Reheat gently on the stovetop, adding a splash of broth if needed.
  • To ensure a perfectly smooth sauce, add the hot broth to your roux very slowly at first, whisking constantly until a smooth paste forms before adding the rest.
  • Always double-check that your Worcestershire sauce is vegetarian or vegan, as traditional versions contain anchovies.

Method
 

  1. In a large, heavy-bottomed pot or Dutch oven, melt 6 tablespoons (90 ml / 3 fl oz) of the butter over medium heat.
  2. Add the sliced leeks, whole boiling onions, and sliced parsley root.
  3. Sauté gently, stirring occasionally.
  4. Once the vegetables begin to soften, stir in the minced garlic, thyme, bay leaves, and rosemary.
  5. Cook for another 2-3 minutes until fragrant and the leeks are turning a lovely golden color.
  6. Add the mushrooms and diced turnips to the pot, stirring to coat.
  7. Pour in the white wine and vegetarian Worcestershire sauce.
  8. Bring to a simmer, then reduce the heat to low.
  9. Gently stir in the diced potatoes and trimmed brussels sprouts.
  10. Place the lid on the pot and let the vegetables begin to soften while you prepare the sauce.
  11. In a separate small saucepan, melt the remaining 3 tablespoons (45 ml / 1.5 fl oz) of butter over medium heat.
  12. Whisk in the flour to form a paste (a roux) and cook for 2 minutes, stirring constantly. Gradually pour in the hot vegetable broth while whisking vigorously to prevent lumps.
  13. Once smooth, whisk in the wine vinegar, molasses, paprika, and a dash of hot sauce.
  14. Pour the finished sauce over the vegetables in the large pot.
  15. Stir everything together gently to combine.
  16. Cover the pot and let the stew simmer gently for about 1 hour, or until all the vegetables are fork-tender.
  17. Stir occasionally to prevent sticking.
  18. Remove the bay leaves before serving.
  19. Season generously with salt and pepper to your liking.
  20. Serve piping hot, preferably with a side of crusty bread for dipping.

Nutrition

Calories: 375kcalCarbohydrates: 45gProtein: 8gFat: 18g

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