I modified this recipe from a recent issue of Food & Wine – their recipe used pot-roast, so I made some tweaks for a vegetarian version.
The simmered flavors of fresh orange and chilies pair really well with turnips and sweet potatoes! You may serve this as is, or on top of a grain such as quinoa, bulgur wheat, cous cous, rice, etc.
You Will Need:
- 1/2 cup olive oil
- 4 tsp salt
- 1 tsp black pepper
- 1 whole orange, scrubbed clean, sliced and cubed
- 1 medium onion, diced
- 1 cup diced celery
- 4 cups of vegetable stock
- 1 28 oz can of crushed tomatoes
- 1 + tsp of dried red chili flakes (dial it up if you like heat)
- 1/2 tsp fine cayenne pepper
- 1 large sweet potato, peeled and cubed
- 2 turnips, peeled and cubed
- 1/2 cup of fresh parsley
How to Prepare:
In a large dutch oven, heat oil, onions and celery until slightly soft. Add in broth, orange spices, cubed vegetables and tomatoes.
Simmer on low until root vegetables are tender.
Stir in 1/4 cup of the parsley with the hot stew and save the rest to add as a topping. You may fish out the oranges from the stew as you serve the meal, or leave in!
This is a great stew to make in advance, as the flavors continue to develop!
Modified from Food & Wine Recipe here