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  • Seasonal recipe No 21 – Root vegetable stew

    Posted on November 20th, 2009 Trish No comments

    This really tasty recipe comes from Riverford Organic Vegetables. It works just as well without the turnips – just add a bit more of the other roots.

    Preparation Time: 20 minutesroot vegetable stew-camel csa 20-11-09
    Cooking Time: 1 hour

    Serves: 4

    2 large onions, chopped
    2 garlic cloves, crushed
    250g puy lentils, rinsed
    3 tbsp oil
    2 tsp coriander seeds
    2 tsp cumin seeds
    250g carrots, peeled and cut into 2cm chunks
    250g turnips, peeled and chopped
    250g swede, peeled and chopped
    250g parsnips, peeled and chopped
    900ml vegetable stock
    1 x 400g tinned chopped tomatoes
    salt and pepper

    Saute the onion in hot oil with the crushed garlic, until the onion is transparent.

    Meanwhile, put the coriander and cumin seeds into a small pan and dry fry for a few minutes, stiring occasionally. Crush with a pestle and mortar. Add the seeds to the onion mixture and cook, stirring for 2 minutes. Add the root vegetables to the onion mixture and cook for a few minutes. Add the lentils and stir well to mix. Pour in the stock and chopped tomatoes. Season with salt and pepper.

    Cover and simmer gently for 40 minutes (or cook in a medium oven) until the vegetables are tender and the lentils are soft.

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