Roasted Root Vegetable Stew with Mashed Potatoes

Name: Roasted Root Vegetable Stew with Mashed Potatoes
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Parsnip; 2 Piece of Carrot; 200 Grams of Turnip; 1 Piece of White onion; 10 Grams of Fresh thyme; 1 Tsp of Salt; 1 Piece of Garlic cloves; 1 Tbsp of Vegetable oil; 30 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 1 Piece of Dried bay leaves; 8 Grams of Marmite; 1 Tsp of Black pepper; 2 Grams of Smoked paprika powder; 5 Grams of Brown sugar; 1 Piece of Vegetable stock cube; 200 ML of Water; 15 Grams of Fresh parsley; 600 Grams of Potatoes; 125 Grams of Salted vegan butter; 1 Tsp of Black pepper; 1 Tsp of Salt

This roasted root vegetable stew is equally healthy, easy and delicious!

Cals 458 · Prot 18 · Carbs 98 · Fat 3

Vegan

35 min

Roasted Root Vegetable Stew with Mashed Potatoes

This roasted root vegetable stew is equally healthy, easy and delicious!

Cals 458 · Prot 18 · Carbs 98 · Fat 3

Vegan

Ingredients

Stew

Parsnip

1 Piece

Carrot

2 Piece

Turnip

200 Grams

White onion

1 Piece

Fresh thyme

10 Grams

Salt

0.5 Tsp

Garlic cloves

1 Piece

Vegetable oil

1 Tbsp

Tomato paste

30 Grams

Chopped tomatoes

400 Grams

Dried bay leaves

1 Piece

Marmite 11*15*

8 Grams

Black pepper

0.5 Tsp

Smoked paprika powder

2 Grams

Brown sugar

5 Grams

Vegetable stock cube 15*

1 Piece

Water

200 ML

Fresh parsley

15 Grams

Mashed potatoes

Potatoes

600 Grams

Salted vegan butter

125 Grams

Black pepper

0.5 Tsp

Salt

0.5 Tsp

Allergens

*11 Gluten, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1916 / 458
Fats (g)	2.5
of which saturated (g)	0
Carbohydrates (g)	98
of which sugars (g)	30.1
Fibers (g)	24.5
Proteins (g)	18.2
Salt (g)	0.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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 tomatoes, bay leaves, marmite, black pepper, smoked paprika, brown sugar, vegetable stock and measured water. Cover and simmer for 15 min.