Chef’s root vegetable stew is ‘delicious and hearty’ – recipe

Chef Lisa Marley makes root vegetable stew

Stew is a dish made of meat and vegetables cooked slowly in closed dish or pan full of liquid.

Not only is it ideal for a filling weekday dinner, but also stores easily to be enjoyed at a later date.

Sharing her root vegetable stew recipe exclusively with Express.co.uk, plant-based chef and nutritionist Lisa Marley (@lisamarleychef on Instagram) said: “Using up old root vegetables and embracing seasonal eating not only promotes sustainability but also offers numerous health benefits.

“Root vegetables are rich in essential nutrients, fibre, and antioxidants. Eating seasonally allows you to enjoy produce at its peak freshness, ensuring optimal taste and nutritional value.

“Additionally, using up older root vegetables helps reduce food waste and supports a more sustainable food system. Now, let’s delve into a delicious and hearty slow cooker recipe that celebrates these principles.”

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Ingredients

• 200g carrots, peeled and chopped
• 200g parsnips, peeled and chopped
• 300g potatoes, peeled and diced
• One large onion, finely chopped
• Three cloves garlic, crushed
• 150g lentils, rinsed
• One litre of vegetable stock
• One sprig rosemary
• 200g swede, peeled and diced

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How to make vegetable stew

Once all the vegetables have been peeled and chopped, prepare the lentils and mince the garlic.

Pour the vegetables, lentils and garlic into a slow cooker followed by the vegetable stock.

Next, add the rosemary sprig for flavour and stir the ingredients to combine, ensuring all of the vegetables are evenly distributed.

Cook on low for six to eight hours or until the vegetables are tender and the lentils are cooked through.

Adjust the seasoning to taste and serve the hearty root vegetable stew hot, garnished with fresh herbs if desired.

Lisa claimed: “This slow cooker root vegetable stew not only makes a satisfying and nourishing meal but also showcases the delicious flavours of seasonal produce.

“Feel free to customise the recipe with your favourite root vegetables or herbs, making the most of what’s available and minimising food waste.”

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