Go Back
+ servings

Tahini and Root Vegetable Stew

0 from 0 votes
Servings: 4


  • 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
  • salt
  • 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.