Root Vegetable Stew

Root Vegetable Stew

Main Course 

Potatoes, sweet potatoes, Jerusalem artichokes, the choice is vast! Do not hesitate to vary the vegetables.

  • 5

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 cup chopped red onion
  • 1 clove garlic
  • 4 medium carrots
  • 4 small parsnips
  • 2 medium potatoes
  • 1 3/4 cups butternut squash
  • 3 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 1/4 cups chicken broth
  • 1/2 tsp marjoram leaves
  • 1/2 tsp savory leaves

Preparation

1. Peel and roughly chop the onion and garlic. Peel the carrots, parsnips, potatoes and squash and cut into 1-inch pieces.

2. Place the onion and garlic in the bowl fitted with the ultrablade knife. Mix at speed 11 for 10 seconds. Scrape down the sides of the bowl. Replace the ultrablade knife with the mixer.

3. Add olive oil and paprika to the bowl. Launch the P1 simmer program at 270°F for 4 minutes.

4. At the end of the program, add remaining ingredients and season with salt and pepper. Launch the P2 simmer program at 200°F for 35-40 minutes.