Spicy Orange Root Vegetable Stew

Spicy Orange Root Vegetable Stew

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


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