Root Vegetable Stew
We love this root vegetable stew for a few reasons: it's a crowd pleaser, it's comfort food that is healthy yet satisfying, and it's full of some of our favorite veggies. We slowly cook it in a broth of carrots, bay leaves, spigs of thyme, and tomato paste. Then we add Yukon Gold potatoes for some filling and healthy starch action, along with some pearl onions... to be very fancy! Perfect for a Monday night after a long day of work, or for a Friday date-night in front of the fire.
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 2 minutes. Continue to cook in 20 second increments or until warm throughout.
Ghee, salt, pepper, mushrooms, onion, garlic, thyme, tomato paste, dijon mustard, coconut aminos, potato starch, cauliflower, parsley, mashed potatoes with ghee, carrot, spinach, celery, eggplant, parsnips, beets and vegetable stock Allergens: Mustard and celery
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
- Calories: 430
- Fat: 5g
- Carbohydrates: 89g
- Protein: 13g