This warm and inviting French style stew is the perfect home-style winter dinner. A ragout of winter vegetables: turnip, carrots, brussels sprouts and pumpkin, tossed in a tomato sauce with kale and quinoa. A healthy one-pot vegan stew. —Joana
garlic clove with skin, crushed
medium tomatoes, coarsely chopped
Bundle of herbs/bouquet garni: 1 bay leaf, 2 thyme sprigs and 1 rosemary sprig, all tied together with a string
brussels sprouts (4), halved
green kale, sliced
In This Recipe
Heat the olive oil with the garlic clove in a large deep pan over medium–high heat.
Remove the garlic clove and reduce heat to medium.
Add the tomatoes and let them cook for 15 minutes or until they turn into a thick sauce.
Add wate and the bundle of herbs and bring to a boil.
Sprinkle with salt and add the carrots, turnip, sprouts and pumpkin. Reduce heat to mininum.
Simmer for 40 minutes or until vegetables are tender yet crisp (prick them with a knife).
Finally add more water, kale and quinoa and cook over medium-low heat for approximately 20 minutes.