Roasted Root Vegetable Stew with Mashed Potatoes

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Instructions

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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.

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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. 

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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.

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4 Add

Once ready,. add the cooked parsnipcarrotsturnips and onions to the tomato sauce. Simmer for 5 min further.

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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.

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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.

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

Cooking Time: 35 min

Cals 496 · Prot 15 · Carbs 112 · Fat 1

Dairy-Free

Ingredients

Number of people

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 8 Grams
Black pepper 0.5 Tsp
Smoked paprika powder 2 Grams
Brown sugar 5 Grams
Vegetable stock cube 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

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

Cooking Time: 35 min

Cals 496 · Prot 15 · Carbs 112 · Fat 1

Dairy-Free

Instructions

photo

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.

photo

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. 

photo

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.

photo

4 Add

Once ready,. add the cooked parsnipcarrotsturnips and onions to the tomato sauce. Simmer for 5 min further.

photo

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.

photo

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.

Ingredients

Number of people

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 8 Grams
Black pepper 0.5 Tsp
Smoked paprika powder 2 Grams
Brown sugar 5 Grams
Vegetable stock cube 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
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