Harstad Root Vegetable Stew with Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 50 minutes pairs medium, peeled and diced carrots, medium, peeled and diced parsnips, medium, peeled and diced 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.

Prep: 20 min Cook: 30 min Serves 4 Norwegian cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Harstad Root Vegetable Stew with Herbs take to make?

Total time is about 50 minutes (20 min prep + 30 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 Harstad Root Vegetable Stew with Herbs?

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 finely chopped onion from drying out.

Can I substitute ingredients in Harstad Root Vegetable Stew with Herbs?

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 Harstad Root Vegetable Stew with Herbs 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.

What goes well with Harstad Root Vegetable Stew with Herbs?

Norwegian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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