Simple, full of flavor with potatoes, parsnips, onion and vegetable stock. The perfect winter warmer.
2 sweet potatoes
3 pints vegetable stock
2 tablespoons vegetable oil
Crusty bread (optional)
Peel all vegetables and fry gently in a large sauce pan for 5 to 6 mins in the oil or until all vegetables are lightly browned. Add stock (either homemade or from respective cube quantities).
Slowly bring mixture to a simmer. Simmer gently for an hour, or until liquid has thickened to gravy consistency. Serve in bowls.
Serve Root Stew with warm crusty bread, if desired.
Recipe makes 4 servings.
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