Parsnip and Rosemary Root Vegetable Stew
A comforting stew featuring Colorado-grown parsnips and rosemary, slow-simmered to deep flavor. This french-inspired soups ready in about 65 minutes pairs parsi, medium carrot, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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 lbs parsi
- 2 medium carrot
- 1 large onion
- 4 cloves garlic
- 3 tbsp fresh rosemary
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Peel and dice parsnips and carrots into 1/2-inch cubes. Thinly slice onion and mince garlic. Trim rosemary, reserving 1 tbsp for garnish, and chop remaining 2 tbsp.
- Step 2: Heat olive oil in a heavy pot over medium-high heat. Add parsnips, carrots, onion, and 2 tbsp rosemary, stirring to coat. Cook for 5 minutes until vegetables begin to brown at edges.
- Step 3: Add garlic, thyme, 1 tsp salt, and 1/2 tsp pepper. Stir for 1 minute until aromatic. Pour in vegetable broth, bring to a gentle boil, then reduce heat to low.
- Step 4: Cover and simmer for 35-40 minutes until vegetables are tender. Remove lid, simmer uncovered for 10 minutes to thicken. Stir in reserved 1 tbsp rosemary and adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Parsnip and Rosemary Root Vegetable Stew take to make?
Total time is about 65 minutes (20 min prep + 45 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 Parsnip and Rosemary Root Vegetable Stew?
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 parsi from drying out.
Can I substitute ingredients in Parsnip and Rosemary Root Vegetable Stew?
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 Parsnip and Rosemary Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Parsnip and Rosemary Root Vegetable Stew?
French soups 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.
What others are saying
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
