Root Vegetable Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A deeply comforting stew featuring earthy root vegetables simmered in a rich broth with a subtle smoky depth from paprika, ideal for chilly evenings. This Scandinavian-inspired one-pot recipe, ready in about 60 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1.5 tbsp olive oil
• 1 medium, diced onion
• 2 medium, peeled and diced carrots
• 2 medium, peeled and diced parsnips
• 1 medium, peeled and diced turnip
• 3 cloves, minced garlic
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup, diced potatoes
• 1 cup, diced sweet potatoes
• 1/2 cup, chopped fresh parsley
• to taste salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1.5 tbsp olive oil in a large Dutch oven over medium heat. Add 1 medium onion, diced, and cook for 5 minutes until softened and translucent.
2. Step 2: Add 2 medium carrots, peeled and diced; 2 medium parsnips, peeled and diced; 1 medium turnip, peeled and diced; and 3 cloves garlic, minced. Cook for 3 minutes, stirring frequently, until vegetables release their aroma.
3. Step 3: Stir in 1 tsp smoked paprika and cook for 1 minute until fragrant. Add 4 cups vegetable broth and 1 cup diced potatoes, bringing to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until potatoes are tender. Stir in 1 cup diced sweet potato and cook uncovered for 15 more minutes.
5. Step 5: Season with salt and black pepper to taste, then stir in 1/2 cup chopped fresh parsley. Serve immediately.