Vegetarian Winter Vegetable Stew With Cornbread Cobbler Recipes

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CORNBREAD VEGETABLE COBBLER



Cornbread Vegetable Cobbler image

Here's a new flavor spin on the traditional cobbler. A medley of delicious veggies, this warm and savory treat is topped with a delicious cornbread mixture.- Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 12 servings.

Number Of Ingredients 15

1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces
1 pound red potatoes, cut into 1/2-inch wedges
3 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried tarragon
1 can (14-1/2 ounces) vegetable or chicken broth
2 cups fresh broccoli florets
1/2 teaspoon grated lemon zest
4 teaspoons cornstarch
1-1/2 cups 2% milk, divided
1-3/4 cups biscuit/baking mix
1/2 cup yellow cornmeal
Dash cayenne pepper

Steps:

  • Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon zest. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender. , In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine. , In a small bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned.

Nutrition Facts : Calories 205 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 514mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SAVORY WINTER VEGETABLE COBBLER



Savory Winter Vegetable Cobbler image

A delicious, filling, savory cobbler loaded with vegetables. Topped with a soft cheesy biscuit to soak up all the flavorful juice!

Provided by Tricia

Categories     Main Course     Meatless Monday

Time 2h10m

Number Of Ingredients 22

3 tablespoons cornstarch
1 ½ cups vegetable broth
1 tablespoon hot sauce ((I like Cholula))
2 tablespoons olive oil
1 onion (large, rough chopped)
1 garlic (clove, minced)
2 stalks celery (sliced)
2 carrots (medium, peeled and sliced)
2 cups butternut squash (cut into ½ inch pieces)
2 cups cauliflower florets
12 ounces mushrooms (sliced)
14.5 ounce diced tomatoes (canned, low salt)
2 teaspoons fresh thyme leaves ((or 1 teaspoon dried) plus extra springs for garnish)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon fresh ground black pepper
1 ½ teaspoons granulated sugar
2 teaspoons fresh thyme (or 1 teaspoon dried)
8 tablespoons unsalted butter (sliced thin)
1 cup shredded cheddar cheese (plus extra for topping biscuits after baking)
1 cup whole milk (plus extra for brushing on top of biscuits before baking)

Steps:

  • Preheat oven to 350°F.
  • In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
  • Heat the olive oil in a large overproof skillet or Dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
  • Whisk the cornstarch and broth mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
  • Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
  • While the vegetables are in the oven prepare the biscuit topping.
  • To prepare the biscuit topping:
  • Whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter. Using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, cheddar cheese and 2 teaspoons fresh thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
  • Carefully remove the skillet from the oven . Using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits). Brush the doughy biscuits with milk return to the oven, uncovered, and bake until the biscuits are golden brown and the filling is bubbly - about 40-45 minutes.
  • Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.

WINTER VEGETABLE COBBLER



Winter Vegetable Cobbler image

This delicious vegetarian supper dish has been very well received by everyone I have made it for. From "The Supper Book" by Marion Cunningham.

Provided by MarieRynr

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

1 turnip, peeled and cut into bite-size wedges
1 potato, peeled and diced (russet or baking)
1 celery root, peeled and diced (about 1 1/2 cups)
1 onion, coarsely chopped
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup vegetable broth (or chicken broth if you are so inclined)
1 tablespoon cornstarch
1 teaspoon salt
fresh ground pepper
4 tablespoons butter
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, chilled and cut into pieces
3/4 cup heavy cream

Steps:

  • Preheat the oven to 325 degrees.
  • Put the turnip, potato, celery root, onion, carrots, and parsley in a 2 inch deep, 3 quart ovenproof baking dish (I use an approximately 13x9x2-inch Pyrex baking dish). You should have about 6 cups of vegetables.
  • In a small mixing bowl, blend the chicken broth with the cornstarch. Pour over the vegetables and mix well. Add the salt and pepper and mix to blend. Dot the top of the vegetables with the butter.
  • Mix the flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Put the pieces of chilled butter into the flour mixture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead 5 or 6 times. Roll out the dough on a lightly floured board until it is the size of the top of the baking dish. The dough should be about 1/4 inch thick.
  • Place the dough on top of the vegetables. Bake for 55 to 65 minutes, until the vegetables are cooked through and the crust is browned. Test vegetables for doneness with a knife tip or skewer. Remove from the oven and serve hot.

WINTER VEGETABLE STEW



Winter Vegetable Stew image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 20

1 white or cheese pumpkin, about 6 pounds
1/2 cup spice mixture, recipe follows
1 to 2 tablespoons extra virgin olive oil
2 ounces thinly sliced leeks
5 ounces cipolinni onions, roasted then peeled
5 ounces red pearl onions, roasted then peeled
1/2 teaspoon freshly grated nutmeg
1/2 jalapeno pepper, seeded and finely minced
3 toasted cinnamon sticks
12 to 15 ounces peeled butternut or other squash, cut into 1-inch cubes and roasted 20 minutes in a preheated 350 degree F oven
4 ounces peeled rutabaga, cut into 1-inch cubes and roasted 30 minutes
4 ounces peeled turnip, cut into 1-inch cubes and roasted 15 to 20 minutes
4 cups squash sauce, recipe follows
2 large Peruvian potatoes, steamed, peeled and cut into 1-inch cubes
3 to 4 large Yukon gold potatoes, steamed, peeled, and cut into1-inch cubes
1/4 cup coarsely chopped fresh herbs
2/3 cup ras el hanout
1/4 cup raw cane sugar
1 tablespoon kosher or coarse sea salt
Freshly ground black pepper

Steps:

  • Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern. Seed and scrape the pumpkin so the inside is clean. Clean and reserve the seeds. Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture. Rest the lid and pumpkin cut-side-down on a baking pan. Wrap the pumpkin completely with 1 layer of aluminum foil. Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.
  • Meanwhile, heat the oil in a large saucepot over medium heat. Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks. Saute until the leeks begin to soften. Add the squashes and root vegetables to heat through. Add the hot squash sauce, the potatoes, and bring to a simmer. Remove from heat and add the herbs. Remove the pumpkin from the oven and stand upright. Ladle the stew into the cavity of the pumpkin.
  • To serve, toast some Russian black bread or walnut raisin bread, and place a slice in each of several warmed bowls. Sprinkle some of the spice mixture on the rim of the pumpkin. Use a carving knife to cut thin slices off the pumpkin. Arrange the slices around the bread then ladle some of the stew over the bread. Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs. Repeat the process until the stew and pumpkin are gone.
  • Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.
  • Combing above ingredients in a medium bowl and mix well.;

VEGETARIAN WINTER VEGETABLE STEW WITH CORNBREAD COBBLER



Vegetarian Winter Vegetable Stew with Cornbread Cobbler image

Make and share this Vegetarian Winter Vegetable Stew with Cornbread Cobbler recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 1h

Yield 12 serving(s)

Number Of Ingredients 26

3 tablespoons olive oil
2 red onions, coarsely chopped
6 celery ribs, cut in large dice
6 carrots, peeled and cut in large dice
6 cloves garlic, minced
2 bay leaves
2 tablespoons spicy chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon cinnamon
1 tablespoon salt
1 teaspoon black pepper
1 (10 ounce) package red pearl onions or 1 (10 ounce) package white pearl onions, cut in half through root end
10 cups vegetable stock
5 large sweet potatoes, peeled and cut into large dice
6 tablespoons tomato paste
1 head cauliflower, cut into flowerets
1 cup water
6 tablespoons cornstarch
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons butter, cut into pieces
1 cup milk

Steps:

  • Preheat oven to 375 degrees.
  • Heat the olive oil in a large heavy stockpot over medium-low heat.
  • Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
  • Saute, stirring often, until the mixture is juicy, about 15 minutes.
  • Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
  • Place the pearl onions in the boiling water; blanch about 1 minute.
  • Drain.
  • Transfer onions to ice water.
  • When cool, peel them.
  • Set aside.
  • Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
  • Add the sweet potatoes and tomato paste.
  • Bring to a boil, reduce heat and simmer for 10 minutes.
  • Add the cauliflower and pearl onions.
  • Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
  • Strain the liquid from the vegetables into a large pot.
  • Stir together the water and cornstarch.
  • Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
  • Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
  • (Save any excess liquid for another use.) Top with large dollops of the cornbread topping.
  • Bake about 30 minutes, or until the top is golden brown.
  • CORNBREAD COBBLER TOPPING-------------.
  • Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
  • Work in the butter until incorporated.
  • Mix in the milk until just moistened.
  • Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.

VEGAN WINTER STEW



Vegan Winter Stew image

This vegan stew with mushrooms, sweet potato, canned tomatoes, and carrots is a rich and cozy winter dinner idea for vegetarians and meat-eaters alike.

Provided by Rachel Ama

Yield 4 servings

Number Of Ingredients 14

1 Tbsp. olive oil
3 carrots, peeled and sliced diagonally into 1cm (½in) slices
4 shallots, peeled and halved
300g (10½ oz.) oyster mushrooms (or use shiitake mushrooms)
2 bay leaves
6 fresh thyme sprigs
2 Tbsp. all-purpose flour
250ml (9 fl oz.) red wine
1 x 400g (14oz) can tomatoes
150g (5½ oz.) sweet potatoes, peeled and roughly cubed
500ml (18 fl oz.) vegetable stock
1 Tbsp. brown rice miso paste
Sea salt and freshly ground black pepper
Handful of fresh curly leaf parsley, roughly chopped, to serve

Steps:

  • Preheat the oven to 400°F.
  • Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
  • Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
  • Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.

SLOW-COOKER WINTER VEGETABLE STEW



Slow-Cooker Winter Vegetable Stew image

Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h40m

Yield 8

Number Of Ingredients 12

2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled and cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg

WINTER VEGETABLE STEW WITH BEANS



Winter Vegetable Stew with Beans image

A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.

Provided by Kenneth Moore

Time 8h50m

Yield 10

Number Of Ingredients 15

3 medium (blank)s turnips, peeled and cubed
1 medium butternut squash - peeled, seeded, and cubed
1 acorn squash - peeled, seeded, and diced
1 medium onion, diced
2 cups dry kidney beans
½ cup dry navy beans
½ cup dry black beans
½ cup dry green lentils
1 (15 ounce) can spaghetti sauce
2 cubes chicken bouillon
⅛ teaspoon taco seasoning mix, or to taste
1 pinch red pepper flakes, or to taste
1 pinch garlic salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried oregano, or to taste

Steps:

  • Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
  • Cover and cook until all vegetables are tender, about 8 1/2 hours.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 69.6 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 21.4 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 477.9 mg, Sugar 10.3 g

WINTER VEGETABLE-BEEF STEW



Winter Vegetable-Beef Stew image

Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lb beef chuck roast, cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1/4 cup Gold Medal™ all-purpose flour
1 cup Burgundy or dry red wine
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2 cups ready-to-eat baby-cut carrots
4 medium parsnips, peeled, cut into 1/2-inch pieces
1/2 lb small red potatoes, cut in half
2 dried bay leaves
6 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
  • In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
  • Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg

CHICKPEA AND WINTER VEGETABLE STEW



Chickpea and Winter Vegetable Stew image

Provided by Tara Parker-Pope

Categories     dinner, soups and stews, appetizer, main course

Time 50m

Yield 8 servings

Number Of Ingredients 21

2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup cleaned and trimmed leek, cut into 1/2-inch slices
1/2 teaspoon ground coriander
1/2 teaspoon caraway seeds, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 clove garlic, minced
3 2/3 cups vegetable stock, divided
2 cups peeled butternut squash, cut into 1-inch cubes
1 cup carrot, cut into 1/2-inch slices
3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes
1 tablespoon harissa (North African hot sauce, available in specialty stores)
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 pound turnips (about 2 medium), peeled and each cut into 8 wedges
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous
8 lemon wedges

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
  • Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 436 milligrams, Sugar 9 grams

BEEF STEW WITH WINTER VEGETABLES



Beef Stew with Winter Vegetables image

Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Number Of Ingredients 13

5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2-inch chunks
1/4 cup all-purpose flour
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil, such as safflower
1 large onion, coarsely chopped
2 celery stalks, sliced
2 garlic cloves, smashed
1/4 cup tomato paste
1 cup dry red wine, such as Merlot
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried thyme
2 dried bay leaves
3 pounds winter vegetables, such as potatoes, carrots, turnips, and parsnips, peeled and cut into 1 1/2-inch chunks

Steps:

  • In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
  • Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
  • Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
  • With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

RUSTIC ROASTED WINTER VEGETABLE CHOWDER



Rustic Roasted Winter Vegetable Chowder image

A thick and hearty soup with butternut squash, sweet potatoes, parsnips, and more. Serve with a crusty loaf of bread for a cozy winter dinner. And don't worry about your vegetable dices being exact. It's supposed to be rustic!

Provided by Kare for Kitchen Treaty

Time 1h15m

Number Of Ingredients 15

1/2 small butternut squash (peeled, seeded, and cut into 1-inch dice) (about 2 cups)
3 medium parsnips (peeled, cut into 1-inch dice) (about 1 cup)
1 medium sweet potato (peeled, cut into 1-inch dice) (about 1 cup)
2 medium carrots (peeled, cut into 1-inch dice) (about 1 cup)
1/2 fennel bulb (quartered & sliced thin) (about 1 cup)
1/2 teaspoon + 1/2 teaspoon kosher salt or coarse sea salt
2 tablespoons + 3 tablespoons olive oil (divided)
1 medium onion (diced) (about 2 cups)
2 tablespoons all-purpose flour
4 cups vegetable broth
2 medium russet potatoes
4-5 fresh thyme sprigs
1 cup milk (I use 2%, but anything from nonfat to whole should work just fine or unsweetened plain almond milk)
Additional salt & freshly ground black pepper (to taste)
More pepper + thyme leaves for garnish

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
  • While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
  • Stir in the flour and cook for 3 minutes, stirring constantly.
  • Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
  • Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
  • Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
  • Taste and add additional salt and pepper if desired.
  • Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.

Nutrition Facts : ServingSize 1 /6 of recipe (about 1 1/2 cups), Calories 374 kcal, Sugar 11 g, Sodium 546 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 51 g, Fiber 8 g, Protein 13 g, Cholesterol 4 mg

WINTER VEGETABLE STEW



Winter Vegetable Stew image

Provided by Melissa Clark

Categories     dinner, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 20

1/3 cup raz al hanout spice mixture (available at specialty markets)
2 tablespoons raw cane sugar
1/2 tablespoon kosher or coarse sea salt
3/4 teaspoon freshly ground black pepper
1 6 to 8 pound Hubbard squash
10 cipolini
10 red pearl onions
1/2 peeled butternut squash, cut into bite-size pieces (about 4 cups)
4 tablespoons extra virgin olive oil
1/2 peeled rutabaga, cut into bite-size pieces (about a cup)
1 medium peeled turnip, cut into bite-size pieces (about a cup)
2 large Peruvian potatoes, peeled and cut into 1-inch chunks
3 to 4 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
1/2 leek, thinly sliced (white part and one inch of green)
3 toasted cinnamon sticks
1/2 jalapeno pepper, seeded and minced
1/2 teaspoon freshly grated nutmeg
Squash sauce (see recipe)
1/4 cup coarsely chopped fresh herbs
4 to 6 slices Russian black bread or walnut raisin bread

Steps:

  • Heat oven to 350 degrees. In a bowl, combine raz al hanout, sugar, coarse salt and pepper. Set aside.
  • Cut top off Hubbard squash as a lid. Seed and scrape inside of squash clean. Wash, and reserve seeds. Rub lid and inside of squash with half of spice mixture. Place lid and squash, cut side down, on baking sheet. Cover with foil. Bake for 45 minutes. Remove lid. Return squash to oven, and bake for 45 minutes more, until tender.
  • Meanwhile, place cipolini and pearl onions on a baking sheet, and roast for 15 minutes. Spread butternut squash cubes on a separate baking sheet, sprinkle lightly with 1 tablespoon olive oil and roast for 20 minutes. On another baking sheet, arrange rutabaga and turnip cubes in two separate piles. Sprinkle each lightly with 1/2 tablespoon olive oil, and roast, taking turnips out after 15 minutes and leaving rutabaga to continue for 10 minutes more. Peel roasted pearl onions, and cut cipolini onions in half.
  • Put potatoes in a steamer basket over simmering water, and steam for 10 minutes, until slightly softened.
  • In a large pot over medium heat, warm remaining olive oil. Add onions, leeks, cinnamon sticks, jalapeno and nutmeg, and saute until leeks start to soften. Add squash, rutabaga and turnip, and heat through. Add all of the squash sauce and potatoes, and bring to a simmer. Cook for 20 minutes, until all vegetables are tender.
  • Meanwhile, spread Hubbard squash on a baking sheet, sprinkle with olive oil and salt, and toast in oven until they start to pop, about 10 minutes. Set aside to cool.
  • When vegetables are done, turn off heat, and add fresh herbs. To serve, ladle stew into cavity of Hubbard squash. Toast bread, and place a slice in each warmed bowl. Ladle stew into bowl. Sprinkle spice mix on rim of squash. With carving knife, cut a thin slice of squash horizontally across rim. Place slice on stew in bowl. Sprinkle rim with more spice mix, and the stew with more fresh herbs. Repeat with remaining bowls. Garnish with seeds.

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From canadianliving.com


WINTER VEGETABLE STEW RECIPE FOR OLDER ADULTS | AGE UK
Method. In a frying pan heat the olive oil and add the onion, garlic and chillies and cook until softened. Add herbs and cook for 30 seconds. In a saucepan, boil the diced vegetables in a small amount of water until nearly soft. Add the contents of the frying pan to the saucepan, and then add the dried pasta and beans.
From ageuk.org.uk


VEGETARIAN CASSEROLE RECIPES FOR DINNER - THERESCIPES.INFO
Vegetarian Main Dish Casserole Recipes | Allrecipes tip www.allrecipes.com. Cheesy Eggplant Parmesan Casserole 72 Easy Low-Carb Cauliflower Mac 'n Cheese 58 5-Ingredient Mexican Casserole 261 Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.
From therecipes.info


VEGETABLE STEW RECIPES - BBC GOOD FOOD
30 Recipes. Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices. Advertisement. Showing items 1 to 24 of 30.
From bbcgoodfood.com


VEGETARIAN STEW RECIPES | ALLRECIPES
346. Insanely Easy Vegetarian Chili. 704. Slow Cooker Mediterranean Lentil Stew. 37. Quinoa and Black Bean Chili. 470. Vegetarian chili with quinoa. Sprinkle cheese on top to serve.
From allrecipes.com


LATE SUMMER VEGETABLE STEW WITH BROWN BUTTER CORNBREAD
2013-09-02 2 tbsp olive oil; 3 bell peppers, thinly sliced; 1 large onion, thinly sliced; 2 bay leaves; 2 sprigs of thyme; sea salt and freshly ground black pepper
From joanne-eatswellwithothers.com


19 HEARTY VEGETARIAN SOUPS AND STEWS - SERIOUS EATS
2018-08-10 Daniel Gritzer. Like parsnips, mild butternut squash makes a great canvas for other flavors. This soup uses a Mexican flavor profile with ancho chilies, plus cilantro, lime, and a spoonful of crema or sour cream to balance the heat. Though the original recipe calls for chicken stock, vegetable broth will work equally well—and it's easily made vegan by omitting the crema.
From seriouseats.com


VEGGIE COBBLER RECIPE | VEGETARIAN RECIPES | TESCO REAL FOOD
Remove the thyme sprigs. Preheat the oven to gas 6, 200°C, fan 180°C. Add the beans, tomatoes and greens to the pan with 300ml stock or water. Season, cover and simmer for 10 mins to reduce, removing the lid for the last 5 mins. Meanwhile, empty the dumpling mix into a mixing bowl and add 75ml water. Add the grated cheese and mix with a fork ...
From realfood.tesco.com


25+ VEGETARIAN DINNER RECIPES FOR WINTER | EATINGWELL
2020-12-28 This vegan weight-loss lentil soup recipe has the familiar flavors of turmeric, ginger and cumin that pair so well with lentils. Lentils, green beans and spinach give this vegan soup a healthy dose of fiber that helps you feel fuller, longer. Serve this soup with a little extra lemon and cilantro. 7 of 27. View All.
From eatingwell.com


39 QUICK VEGETARIAN MEALS FOR WINTER WEEKNIGHTS - TASTE OF HOME
2017-01-25 Pinto Bean Tostadas. Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. —Lily Julow, Lawrenceville, Georgia.
From tasteofhome.com


WINTER VEGETABLE STEW WITH A CHEDDAR CRUST RECIPE - FOOD & WINE
Stew. 4 tablespoons unsalted butter ; 1/4 cup olive oil ; 1 large red onion, cut crosswise into 1/3-inch-thick rounds ; 3 medium carrots, cut into 1-inch pieces
From foodandwine.com


37 RECIPES FOR WARMING VEGAN SOUPS AND STEWS THIS WINTER
1. Freezer-Friendly Spice Vegetable Soup. Look no further than this recipe for comforting soup with a creamy broth, healthy spices and vegetables. Get the recipe here. 2. ‘Chicken’ Noodle Soup. Chicken Noodle Soup just like Grandma used to make – yet this time, it’s veganized! Get the recipe here. 3.
From livekindly.co


VEGETARIAN STEW RECIPES TO MAKE THIS WINTER | WELL+GOOD
2020-11-18 The ingredients in this stew are so simple you probably already have them all on hand. There's sweet potatoes, onion, garlic, diced tomatoes, canned chickpeas, and a whole lot of spices. Get the ...
From wellandgood.com


55 COMFORTING VEGETARIAN RECIPES THAT ARE GETTING US THROUGH …
2018-01-10 Roasted Winter Squash with Kale Pipian. This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds ...
From bonappetit.com


VEGETARIAN WINTER RECIPES - BBC GOOD FOOD
Vegetarian winter recipes; Vegetarian winter recipes. 32 Recipes. Cosy up with a seasonal feast. Our meat-free options include hearty one-pots, robust winter salads, warming soups and dinner inspiration. Browse our cold weather recipes. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 24 of …
From bbcgoodfood.com


30 WINTER VEGETARIAN RECIPES - GOURMET TRAVELLER
2022-04-19 Apr 18, 2022 10:54pm. (30 images) Braised mushrooms with polenta. Winter cooking doesn't have to be an all-meat affair. Whether you're following a vegetarian lifestyle or are just aiming to cut down on your meat intake, when the temperature starts to drop your winter menu could look like hearty vegetarian soups, warming pasta bakes and dhal for ...
From gourmettraveller.com.au


OUR 50 BEST VEGETABLE RECIPES TO COOK THIS WINTER - SAVEUR
Endive and Walnut Salad. With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The recipe, adapted …
From saveur.com


AUTUMN VEGETARIAN COBBLER RECIPE | NATIONAL TRUST
Method. Heat the oil or butter in a large pan, add the onion and fry for 10 minutes until soft but not browned. Add the paprika, squash, carrots, parsnips and swede, stir well and cook for a few minutes. Add the borlotti beans, passata, sugar and herbs, and season with salt and pepper. Cover the pan with a lid and cook for about 15 minutes ...
From nationaltrust.org.uk


VEGETARIAN STEW RECIPES FOR ALL SEASONS - FINECOOKING
Vegetable-Chickpea Chili with Fried Almonds. Make this quick vegetarian chili at home on a weekend and then enjoy the leftovers later in the week; the chili tastes is even better after it’s mellowed in the refrigerator for a day or so. Almonds fried in olive oil until golden brown are a creative and crunchy garnish for this chili. Get the Recipe.
From finecooking.com


HEARTY VEGETARIAN STEW - MAY I HAVE THAT RECIPE?
2021-02-27 Heat the olive oil in a large, deep non-stick skillet with a lid. Add the onion and cook over medium-high heat for 5-6 minutes, stirring occasionally, until translucent. Add the mushrooms and basil and cook for another 5 minutes, stirring often. Add the garlic and tomato paste, stir well and cook for about a minute.
From mayihavethatrecipe.com


26 VEGETABLE CASSEROLE RECIPES THAT ARE GUARANTEED CROWD …
2020-01-27 Tian Provencal with Polenta. zucchini-tomato-casserole-opener-047-d112407.jpg. Credit: Bryan Gardner. View Recipe. this link opens in a new tab. This meal-in-one casserole uses polenta as its base and is topped with layers of thinly sliced tomato, eggplant, and zucchini–and nutty Gruyere cheese. 2 of 26. View All.
From marthastewart.com


ANNA JONES' RECIPES FOR ROOT VEGETABLE WINTER STEWS - THE GUARDIAN
2018-01-29 First put the couscous in a bowl, cover with cold water and leave to soak while you get on with the rest. Peel the celeriac and swede, and …
From theguardian.com


LENTIL STEW WITH WINTER VEGETABLES RECIPE | MYRECIPES
Combine them with root vegetables, kale, and squash for a deeply satisfying winter meal. Western farmers grow all manner of lentils, including the green ones called French or lentilles du Puy, which cook up firm and nutty.
From myrecipes.com


VEGGIE STEW RECIPES - BBC FOOD
Try this smoky chipotle bean stew for a satisfying veggie dinner. Dr Rupy's recipe is great served with tortilla chips and his quick pickles, and only costs around 50p per portion to make. Each ...
From bbc.co.uk


NIGEL SLATER'S 10 WINTER VEGAN AND VEGETARIAN RECIPES - THE GUARDIAN
2021-01-18 Scrape the ginger into a small bowl and stir in the sake or dry sherry, chilli flakes, syrup and miso. Blend in the lemon juice and 4 tbsp of …
From theguardian.com


VEGETABLE AUTUMN STEW - FORKS OVER KNIVES
2014-11-17 Instructions. Place the onion, carrots, and celery in a large pot and sauté for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic, ginger, paprika, cumin, coriander, and cinnamon sticks and cook for 3 minutes.
From forksoverknives.com


10 BEST CORNBREAD CASSEROLE VEGETARIAN RECIPES | YUMMLY
2022-04-03 Creamy Cornbread Casserole Yellow Bliss Road. yellow cornmeal, shredded sharp cheddar cheese, granulated sugar and 7 more. Vegan Cornbread Casserole. Pretty Bee. frozen corn kernels, spelt flour, non dairy milk, unsweetened applesauce and 7 more.
From yummly.com


THE BEST WINTER VEGETABLE SIDE DISH RECIPES - EATINGWELL
2019-08-27 Sauteed Broccoli & Kale with Toasted Garlic Butter. View Recipe. In this easy vegetable side dish, broccoli and kale are drizzled with a butter, garlic and crushed red pepper sauce. Serve this healthy recipe alongside roasted chicken, turkey or ham--or on top of your favorite whole grain, such as quinoa or farro.
From eatingwell.com


10 BEST CORNBREAD VEGETABLE CASSEROLE RECIPES - YUMMLY
2022-05-29 shredded cheddar cheese, condensed soup, vegetable broth, vegetables Lightened-Up Chicken Vegetable Casserole The Foodie Affair Italian seasoning, pepper, flour, salt, butter, vegetables, Parmesan cheese and 4 more
From yummly.com


WINTER VEGETABLE STEW | WILLIAMS SONOMA
Directions: In a large, heavy fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and celery and sauté until softened and beginning to brown, about 6 minutes. Add the garlic and tomato paste and stir for 1 minute. Pour in the sherry, stock and vinegar and stir to dislodge any browned bits from the pan bottom.
From williams-sonoma.com


OUR 12 BEST CHICKEN, VEGETARIAN AND BEEF STEW RECIPES - CHATELAINE
2022-01-20 Our 12 Best Chicken, Vegetarian And Beef Stew Recipes Fight off the deep chill of winter with a helping of this season's coziest comfort food. By Heather MacMullin Updated January 20, 2022
From chatelaine.com


71 BEST VEGETARIAN MAIN DISHES | EPICURIOUS
2020-03-02 Green Goddess Grain Bowl. This is a great way to eat a big bowl of green broccoli and sugar snap peas: toss them in a luxurious green goddess dressing, flavored with tarragon, lemon, and garlic. A ...
From epicurious.com


BEEF STEW WITH ROASTED WINTER VEGETABLES RECIPE
2021-09-14 Instructions. Preheat oven to 425-degrees F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown. Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet.
From shewearsmanyhats.com


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