Apple and Sage Stew with Root Vegetables
A hearty stew featuring tart apples, earthy sage, and tender root vegetables simmered in a rich broth. This american-inspired vegetarian (vegetarian) ready in about 50 minutes pairs diced (about 2 cups) Granny Smith apple, diced (about 1 cup) carrot, diced (about 1 cup) parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, diced (about 2 cups) Granny Smith apple
- 2, diced (about 1 cup) carrot
- 1, diced (about 1 cup) parsnip
- 3 cups vegetable broth
- 2 tbsp, finely chopped fresh sage
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 diced Granny Smith apples and 2 diced carrots, cooking for 5 minutes until slightly softened.
- Step 2: Stir in 1 cup diced parsnip, 3 cups vegetable broth, 2 tbsp fresh sage, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes until vegetables are tender.
- Step 3: Remove from heat and let rest for 5 minutes before serving. Adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Apple and Sage Stew with Root Vegetables take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Apple and Sage Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced (about 1 cup) carrot from drying out.
Can I substitute ingredients in Apple and Sage Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Apple and Sage Stew with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Apple and Sage Stew with Root Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
