This past weekend we made a trip to the farmers market to do a bit of produce shopping for the week. I was excited to see all of the great Fall produce available and Edith was excited to pick things out and to pay for them herself (with mama and dada’s $). She ended up choosing a small purple top turnip, a rutabaga, two parsnips and a handful of carrots among other things. Since I hadn’t really planned any meals around these roots I decided why not roast them up. I had some red lentils and veggie broth on hand as well and thought it might make a really great stew – spoiler it did!
- 1 small rutabaga
- 1 small turnip
- 1 large carrot
- 1 large parsnip
- 1-2 teaspoons olive oil
- 2 cups red lentils
- 6 cups vegetable broth or water
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3/4 cup filtered water
- 1.5 cups raw cashews
- 1-1.5 tablespoons lemon juice
- dash of salt
- Preheat oven to 375F.
- Toss the root veggies with the olive oil and a dash of salt and pepper. Spread on to a parchment lined sheet pan and bake for 45-60 minutes, until veggies are tender.
- Pour the red lentils and water into a large pot and bring to a boil; reduce heat, cover and cook for 15 minutes or until lentils are tender.
- Add the roasted roots to the lentils and then using an immersion blender give it a quick blend.
- For the cashew cream: Blend everything together in a food processor until smooth.
- Add a few dollops of cashew cream to the lentils to add some creaminess.
- Garnish with a dollop of cashew cream and a sprinkle of green onions or chives.
This stew is great served up with rice, quinoa or just a big hunk of bread. We also served ours up with some steamed broccoli but you could pair it with a green salad or eat it on it’s own. Enjoy!
I bet this is delicious! I wouldn’t have thought to put cashew cream on it, but I bet it’s great!
Oh that cashew cream is delicious and perfect for this soup or to toss with pasta or on top of chili or slathered on crusty bread with a bit of chopped tomatoes and basil – yum!
Love all of the root veggies and the cashew cream! This looks like a delicious fall recipe. Thanks!
Thank you!
Roasted root veggies are my fave!! I love chopping them, tossing with olive oil and salt, and roasting–and it works for pretty much any root veggie or combination! I bet pureed they have a great flavor, too!
I love roasting them like that as well – they are just so delicious!
Ooo… This sounds really good!!!
Thank you!
Mmm, I was reading about a vegan root vegetable curry last night. This must be a sign to pick up some parsnips.
I just love root veggies! Root veggie curry would be fantastic. I also love root veggie chili – yum! Oh and parsnip fries and mashed parsnips.
Babywearing Adventures with Lily and Mama| Woodstock Farmers Market | Naturally Family
[…] This week Edith found a giant long pumpkin and declared it her phone. I just love her imagination. She also picked out a variety of root veggies that I cooked up in a stew (you can find the recipe here). […]