This tahini and root vegetable stew is so easy to prepare and is filled with comforting flavors.
This week has definitely felt like the beginning of spring down here in Auckland, New Zealand. Every day has been filled with gorgeous blue skies, the birds have been tweeting away and the trees are starting to blossom.
Jason and I have been sitting out on the back deck relaxing and soaking up the sun, dogs right by our side. While the cats have been lazily laying themselves up and down the driveway enjoying every beam that they can get.
It has been the first glimpse of the good things that are coming our way.
It was also the first time, in what feels like forever, that I actually got into the garden and started to do some much needed weeding and hacking back. It is unbelievable how motivating a few rays of sunshine penetrating your skin can be.
What started with a quick weeding session, ended up being a few hours of clearing. Totally satisfying, I must say. And sooo tiring. I always forget just how much hard work and energy goes into gardening…especially when it’s been a while.
Gardening is something that I always convince myself that I will do through the winter months. ‘This will be the year that I keep up with the garden’ I say to myself… ha… but then when the time comes, the thought of getting out there in the cold, wet, muddy garden seems so unappealing that I just glance through the window and say ‘next weekend’ . Then next weekend comes along and the cycle just keeps repeating over and over again.
And then by the time the warmer months approach I am left with what resembles a jungle in my back yard. I kid you not!!
Does this sound familiar to anyone else?
So even though my days have been filled with glorious sunshine and warmth, as soon as the sun sets and the night creeps in, the chill of winter returns. The track pants and sweater are sadly returned onto the body for the last twilight hours of the day and the heaters are subjected to one more nights worth of work. The body craves something warm and hearty. And this my friends, is why I cannot put away my Dutch oven just yet.
This tahini and root vegetable stew is perfect for those kinda nights. It is so simple to prepare…all you need to do is cut up the vegetables and throw them in the Dutch oven with the stock.
It takes less than an hour to make from start to finish… cutting the veg is the only work that you will have to do, the rest you can leave up to your Dutch oven.
It is filled with healthy, low carb ingredients.
And it has got to be one of the tastiest winter veg stews I have ever tasted.
You are going to love how super soft the swede, parsnip and sweet potato are in this stew. Plus you are going to love the contrast in textures that the broccoli brings to the table. The secret is to wait till the stew is finished cooking and then throw the broccoli in. This allows the broccoli to keep its crunch by using only the heat of the stew to slightly cook the vibrant florets.
But my favourite part of this dish, that I think you are going to love the most, is definitely the tahini infused white sauce. Thick, creamy and smooth, the tahini adds a subtle sesame flavor that works perfectly with the root vegetables. I have been really getting into tahini lately and love adding it into sauces like in THIS dish and THIS dish.
And don’t worry if the stews sauce looks split when you pull it out of the oven. Once the roux gets stirred in the sauce will become thick and creamy.
So if you are looking for an easy, healthy, vegetable enriched meal then this tahini and tahini & root vegetable stew root vegetable stew is perfect for you. And if you give it a whirl and love it, then let us know by leaving a comment below.
- 3 cups vegetable stock
- 4 tablespoons tahini paste
- 1 swede peeled and cut into small chunks
- 1 large parsnip peeled and cut into small chunks
- 1 large sweet potato peeled and cut into larger chunks
- white pepper
- 2 tablespoons thyme leaves chopped
- 1 head of broccoli cut into small florets
- 25 g butter
- 25 g flour
- Heat oven to 350 (180C). Place the tahini paste and vegetable stock in the base of the dutch oven over a high heat on the stove top. Whisk together and when it comes to the boil add the swede, parsnip and sweet potato. Season with salt and white pepper, add the chopped thyme. Place the lid on the dutch oven and put it in the heated oven for 40 minutes.
- Towards the end of the cooking time melt the butter in a small saucepan over a low to medium heat. When it has melted stir in the flour and cook for a few minutes until a paste has formed.
- Take the stew out of the oven and stir in the small broccoli florets. Add the cooked butter and flour mixture and stir constantly but gently for a few minutes with a wooden spoon until the sauce thickens and becomes smooth. Let the stew stand for 5 minutes before serving to allow the broccoli to cook.
You want to cut the chunks of sweet potato twice the size of the parsnip and swede. This will allow them all to cook in the same time. Cut the broccoli florets quite small so they will cook in the hot stew while it stands.
As mentioned above, don’t be too concerned about the sauce looking separated when it comes out of the oven. Once you stir in the cooked butter and flour mixture it will come together nicely.