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Root Vegetable Stew

- 2 tbsp (30 ml) vegetable oil
- 1 leek, thinly sliced
- 1 medium potato, peeled and cut into 1/2" (1.3 cm) cubes
- 1 large carrot, peeled and cut into 1" (2.5 cm) lengths
- 1 medium parsnip, peeled and cut into 1 " (2.5 cm) lengths
- 1 small turnip, peeled and cut into 1/2" (1.3 cm) pieces
- 1 sweet potato, peeled and cut into 1" (2.5 cm) pieces
- 2 cups (480 ml) vegetable broth
- 2 cups (480 ml) water
- 1/2 tsp (3 ml) salt
- 1/4 tsp (2 ml) pepper
- 1/2 tsp (3 ml) dried parsley flakes
- 1/4 tsp (2 ml) dried thyme leaves
- 1 bay leaf
- 2 tbsp (30 ml) flour
- 2 tbsp (30 ml) water

The vegetables for this stew actually have different cooking times due to their density and water content. To compensate, we have suggested diffferent sizes, so that they can be cooked together.

Sauté the leeks over low-medium heat in the vegetable oil until softened. Add the vegetables, vegetable broth, water, and spices.

Bring to a boil, then cover, reduce heat and simmer until all the vegetables are cooked (about 30 minutes.)

To thicken the sauce, mix together the flour and water and add to the vegetable mixture. Heat for a few minutes, stirring constantly until the sauce thickens. Serve with sliced fresh tomatoes and crusty French bread (for dipping.)

Serves 4.