Harstad Root Vegetable Stew with Herbs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, herb-infused stew of roasted carrots, parsnips, and potatoes simmered in vegetable broth—ideal for Northern Norway's cool climate. This Norwegian-inspired vegetarian recipe, ready in about 50 minutes, pairs carrots, parsnips, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 medium, peeled and diced carrots
• 2 medium, peeled and diced parsnips
• 2 medium, peeled and diced potatoes
• 1, finely chopped onion
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 diced carrots, 2 diced parsnips, and 2 diced potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for 3-4 minutes until fragrant and softened.
3. Step 3: Add roasted vegetables to the pot, along with 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
4. Step 4: Remove from heat and stir in 2 tbsp fresh chopped parsley. Serve hot with crusty bread.