Hearty Winter Vegetable Stew with Root Veggies

Warm up with a hearty winter stew made from farm-fresh root vegetables and fragrant herbs. This comforting meal feeds a family of four and highlights the best of the season: carrots, parsnips, potatoes, and kale simmered together with savory broth and aromatics.

Serves: 4

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium potatoes, cubed
• 1 small butternut squash, peeled and cubed
• 4 cups vegetable or chicken broth
• 1 cup chopped kale or Swiss chard
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 1 bay leaf
• Optional: fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, carrots, parsnips, potatoes, and squash. Cook for another 5 minutes, stirring occasionally.
3. Pour in the broth and add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring to a boil.
4. Reduce the heat to a simmer and cook for about 20–25 minutes, or until the root vegetables are tender.
5. Stir in the chopped kale and cook for an additional 5 minutes until wilted.
6. Remove the bay leaf. Taste and adjust seasoning if necessary.
7. Ladle the stew into bowls and garnish with chopped fresh parsley if desired. Serve warm with crusty bread or biscuits.