Root Vegetable Stew with Smoked Paprika
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 ready in about 60 minutes pairs olive oil, medium, diced onion, medium, peeled and diced 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Season with salt and black pepper to taste, then stir in 1/2 cup chopped fresh parsley. Serve immediately.
Frequently asked questions
How long does Root Vegetable Stew with Smoked Paprika take to make?
Total time is about 60 minutes (20 min prep + 40 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 Root Vegetable Stew with Smoked Paprika?
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 olive oil from drying out.
Can I substitute ingredients in Root Vegetable Stew with Smoked Paprika?
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 Root Vegetable Stew with Smoked Paprika 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 Root Vegetable Stew with Smoked Paprika?
Scandinavian one pot 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
- ★★★★★
This stew was a hit at my family dinner! The smoked paprika gave it such a wonderful depth.
- ★★★★☆
Loved the flavor, but it was slightly bland for my taste. Maybe add a bit more spice next time.
- ★★★★☆
Easy one-pot meal that my kids devoured. Perfect for a cold evening.
