Roasted Root Vegetable Stew with Mashed Potatoes

This roasted root vegetable stew is equally healthy, easy and delicious!
Cooking time: 35 min
Cals 937 · Prot 15 · Carbs 114 · Fat 51
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1 Piece
2 Piece
200 Grams
White onion
1 Piece
Fresh thyme
10 Grams
0.5 Tsp
Garlic cloves
1 Piece
Vegetable oil
1 Tbsp
Tomato paste
30 Grams
Chopped tomatoes
400 Grams
Dried bay leaves
1 Piece
8 Grams
Black pepper
0.5 Tsp
Smoked paprika powder
2 Grams
Brown sugar
5 Grams
Vegetable stock cube
1 Piece
200 ML
Fresh parsley
15 Grams

Mashed potatoes

600 Grams
Salted vegan butter
125 Grams
Black pepper
0.5 Tsp
0.5 Tsp


1 Prep stew
Preheat the oven to 200°C/180°C fan. Peel and chop the parsnip, carrots and turnips into bite-sized pieces. Peel and chop the onion into wedges. Transfer the lot to a baking tray. Drizzle with oil. Add the fresh thyme and salt. Toss. Bake for 25 min. Discard the thyme sprigs.
2 Boil potatoes
Meanwhile, peel and chop the potatoes into bite-sized pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15 min or until soft. 
3 Simmer
Meanwhile, peel and mince the garlic. Heat a large pot with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the garlic and tomato paste. Cook for 1 min. Add the chopped tomatoesbay leavesmarmiteblack peppersmoked paprikabrown sugarvegetable stock and measured water. Cover and simmer for 15 min.
4 Add
Once ready,. add the cooked parsnipcarrotsturnips and onions to the tomato sauce. Simmer for 5 min further.
5 Make mash
Once soft, drain the potatoes and return them to the pan with the vegan butter. Mash until smooth and season with salt and pepper.
6 Serve
Discard the bay leaves from the stew. Serve the mashed potatoes under the stew. Garnish with the fresh parsley leaves.
Tips for fussy eaters
Keep the thyme sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.
Pro tip
This one reheats well! Have the leftovers for lunch the following day.

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