Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, root vegetable stew with red wine (vegan). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Root Vegetable Stew with Red Wine (Vegan) Stewing autumn and winter root vegetables with red wine and nutmeg creates a hearty and flavorful dish great for when it's chilly. I used taro, carrots, sweet potatoes, potatoes, etc. for this recipe, but you can substitute any kind of root vegetables or winter squash as you wish. I noticed that most vegetable stews call for about a cup of red wine.
Root Vegetable Stew with Red Wine (Vegan) is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Root Vegetable Stew with Red Wine (Vegan) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have root vegetable stew with red wine (vegan) using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Root Vegetable Stew with Red Wine (Vegan):
- Prepare 4 cloves garlic
- Make ready 1 Leek or onion
- Get 2 Bay leaves
- Take 1 tsp grated ginger (optional)
- Prepare 1/2 tsp thyme
- Get 4 medium potatoes (or taro roots are good too!)
- Take 3 carrots
- Take 1 handful rutabaga (or sunchokes/Jerusalem artichokes)
- Get 2-3 small sweet potatoes and/or potatoes
- Make ready 1/4 tsp Nutmeg
- Get 1 cup Red wine
- Make ready 1 Tbsp Tomato paste
- Prepare 1 Tbsp Flour
- Get 1 cup Water
- Take to taste Salt & pepper
- Take 1 Tbsp Oil for sautéing, or more if needed
- Take to taste Parsley, chives, etc to garnish
Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Add in the olive oil, white wine and all the seasonings, salt though pepper. Evenly spread the root vegetables over two large sheet pans, being sure to pour the marinade evenly over both pans. I made this vegetable stew today with a few tweaks to suit our tastes and we thought it was great alongside a crusty baguette!
Steps to make Root Vegetable Stew with Red Wine (Vegan):
- Prepare your carrots, potatoes and other veggies: Cut carrots into thumb-sized chunks. Peel potatoes/taro root and halve (or quarter if large). Cut any other veggies you might be using to the around the same size.
- Finely chop onion/leek, mince ginger if using, peel and crush garlic. Heat oil in a heavy pot and saute onion, ginger, garlic, bay leaves and thyme until onion starts to brown (10-12 minutes).
- Add in other vegetables to pot along with 1.5 tsp salt, pepper, and 1/4 tsp nutmeg. Cook for 5 minutes on medium.
- Turn heat to high and add 1 cup of red wine. Scrape up any onion bits from the bottom of pot. Cook until wine is reduced to half.
- Turn heat to medium and add flour and tomato paste.
- Cover and cook for 2-3 minutes.
- Uncover, add 1 cup of water and stir. Cook until liquid is reduced to half again.
- Turn to low so vegetables are just simmering. Cover with lid and simmer for 20-25 minutes. You should end up with a nice thick broth by the end! Add salt & pepper if needed, sprinkle on some chives or parsley and serve!
The red wine is important for a more distinct taste. I read some comments re time prep and I found that it took me less than an hour. Turn to high heat and bring to a rolling boil. Once fully boiling, cover with a lid and turn the heat to low. Heat the olive oil in a large stock pan or soup pan over medium heat.
So that’s going to wrap it up with this exceptional food root vegetable stew with red wine (vegan) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
