Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Winter Vegetable Stew

Makes: 8-10 servings

A fragrant and hearty dish made with seasonal vegetables and aromatic herbs perfect for warming up on a cold winter evening!


  • 9 tbsp butter or margarine
  • 4 medium-sized leeks
  • 1 lb onions
  • 2-3 parsnips
  • 3-4 cloves of garlic, minced
  • ¼ tsp thyme
  • 2 bay leaves
  • rosemary, to taste
  • 1 lb mushrooms
  • 2 medium-sized turnips
  • 2 ½ cups dry white wine
  • 3 tbsp Worcestershire sauce (contains anchovies)
  • 1 lb potatoes
  • ½ lb Brussels sprouts
  • 3 tbsp flour
  • 2 cups hot vegetable broth
  • 2 tbsp apple cider vinegar
  • 3 tbsp molasses
  • 3 tsp paprika
  • dash of Tabasco (to taste)
  • salt and pepper (to taste)


  • Trim, wash and slice the leek. Chop the onions. Peel and thinly slice the parsnips. Melt 6 tbsp of the butter in a large, heavy pot. Sauté the leeks, onions and parsnips in the butter together with the garlic, thyme, bay leaves and rosemary until the leeks begin to turn golden.
  • Wash the mushrooms and cut the particularly largeones in half. Peel the turnips and cut them into ½ inch chunks. Add the mushrooms and turnips to the pot, as well as the wine and Worcestershire sauce. Stir and reduce to low heat.
  • Peel and dice the potatoes and wash and trim the Brussels sprouts. Add them to the stew, stir again and cover.
  • In a small, heavy saucepan, melt the remaining 3 tbsp of butter and stir in the flour. Cook this roux for a few minutes, then add the hot vegetable broth and stir quickly with a whisk. Add the vinegar, molasses, paprika and a little Tabasco. Stir with whisk until sauce is smooth and pour it over the stew.
  • Simmer the stew gently, covered, for about 1 hour, or until all the vegetables are tender. Season to taste with salt and pepper.
  • Serve very hot, accompanied by biscuits.
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