Author Notes
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
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Ingredients
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3 tablespoons
olive oil
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1
garlic clove with skin, crushed
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3
medium tomatoes, coarsely chopped
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1 cup
water
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Bundle of herbs/bouquet garni: 1 bay leaf, 2 thyme sprigs and 1 rosemary sprig, all tied together with a string
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2
carrots, julienned
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1
turnip, diced
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1 handful
brussels sprouts (4), halved
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1 cup
pumpkin, diced
-
Pinch
of salt
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1 cup
water
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1 cup
green kale, sliced
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1 cup
quinoa
Directions
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Heat the olive oil with the garlic clove in a large deep pan over medium–high heat.
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Remove the garlic clove and reduce heat to medium.
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Add the tomatoes and let them cook for 15 minutes or until they turn into a thick sauce.
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Add wate and the bundle of herbs and bring to a boil.
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Sprinkle with salt and add the carrots, turnip, sprouts and pumpkin. Reduce heat to mininum.
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Simmer for 40 minutes or until vegetables are tender yet crisp (prick them with a knife).
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Finally add more water, kale and quinoa and cook over medium-low heat for approximately 20 minutes.
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Remove the bundle, salt to taste and serve.
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