Root vegetable stew

Root vegetable stew

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Cooking can’t be rushed, but that doesn’t mean that fast-cooked meals are not delicious. Easy home cooking is necessary in a busy life, so when I am pressed for time and need a quick and rewarding dinner, I turn to this root vegetable stew. In winter I keep my fridge full of root vegetables; they store well and there are endless ways of cooking them. Instead of a main course, this is also great as a side dish served with chicken or cold meats.

Ingredients

Quantity Ingredient
200g beetroot
200g scorzonera
200g celeriac
200g carrots
2 tablespoons extra virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons madras curry powder
1 tablespoon plain flour
400ml water
100ml double cream
1/2 lime, juiced
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
chopped parsley
lime wedges
boiled rice or grains

Method

  1. Peel all the root vegetables and cut into equal-sized chunks, about 1.5cm. Heat the oil in a big saucepan, add the onion, garlic and curry powder and sauté for a few minutes, then add the beetroot (beet) and stir in the flour. Add a quarter of the water and let it simmer for 5 minutes, then add all the remaining vegetables with salt and pepper to taste, and mix well.
  2. Add the remaining water and let it simmer for 10 minutes until the vegetables are al dente, then stir in the cream and lime juice, mixing well. Taste for seasoning and serve sprinkled with parsley and a squeeze of lime juice, with rice or boiled grains.
Tags:
Scandinavian
Danish
Swedish
comfort food
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