Winter Root Vegetable Stew

In a large casserole dish fry the shallots in the olive oil until they are golden. Then add the carrots, parsnip, swede and potatoes and cook until the vegetables are beginning to look translucent around the edges. Add the garlic and the leeks and fry for a couple of minutes.

Pour in the cider and bring to the boil. Mix in the Tamari and Marmite into the boiling water and add this to the stew, along with the bay and sage leaves.

Season to taste and simmer gently for 35 – 45 minutes or until the vegetables are nearly cooked. Finish with the Parsley and Porcini dumplings and some chopped parsley.

Serves 4

Ingredients

  • 8 shallots, peeled and quartered
  • 4 tablespoon olive oil
  • 2 – 4 cloves of garlic, crushed
  • 1 medium leek, sliced
  • 4 medium carrots, peeled and chopped
  • 1 parsnip or sweet potato, peeled and chopped
  • ½ swede, peeled and chopped
  • 2 potatoes, peeled and cut into chunks
  • 400 – 440ml organic cider
  • 2 bay leaves
  • 1 teaspoon of dried sage
  • 500ml boiling vegetable stock- we use Swiss Marigold powder
  • 1 tablespoon of Tamari or soy sauce
  • 1 teaspoon Marmite
  • Salt and pepper to taste

Chopped parsley to finish