Slow-Simmered Root Vegetable Stew
A deeply flavorful vegetarian stew where root vegetables absorb aromatic broths and herbs over hours. This Mediterranean-inspired vegetarian recipe, ready in about 80 minutes, pairs carrots, parsnips, turnips 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
- 12 oz carrots
- 12 oz parsnips
- 12 oz turnips
- 1 large onion
- 4 garlic cloves
- 3 cups vegetable broth
- 2 thyme sprigs
- 2 bay leaves
- 2 tbsp olive oil
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel and dice 12 oz carrots, 12 oz parsnips, and 12 oz turnips into 1/2-inch cubes; finely chop 1 large onion and 4 garlic cloves.
- Step 2: Heat 2 tbsp olive oil in a heavy pot over medium heat; add onions and cook for 5 minutes until translucent.
- Step 3: Add diced vegetables and garlic; stir for 2 minutes until vegetables begin to soften.
- Step 4: Pour in 3 cups vegetable broth, add 2 thyme sprigs and 2 bay leaves; bring to a gentle simmer.
- Step 5: Cover and simmer on low heat for 1 hour, stirring occasionally, until vegetables are tender and flavors meld.
