Parsnip Stew
“This is a one pot dish. I’m sharing this with you because I mainly live on one pot dishes. I’m super busy with little time to cook. Just like you! But I want to still eat home cooked food most of the time. This is a great stew for this time of year, it’s seasonal, budget friendly and the flavours all work perfectly together.”
Ingredients
A splash of olive oil
1 onion, finely chopped
2-4 garlic cloves, finely chopped
2 large parsnips, peeled and chopped into chunks
2 handfuls of white quinoa
2 handfuls of peas
2t stock powder or stock cube
Freshly ground nutmeg, to taste
Salt, to taste
White pepper, to taste
Water
Equipment
Large saucepan or frying pan, preferably with a lid
Wooden spoon
Method
Heat the oil, in a large saucepan or frying pan, on a medium heat. Once hot, add the onion, mix with the oil. Put the lid on, allow the onion to cook until it is translucent. Putting the lid on will help to soften the onion by creating moisture. But check it every now and again to make sure it doesn’t burn. If the oil disappears add small amounts of water to stop the onion burning.
Add the garlic to the pan. Cook for another five minutes. Now add the parsnip, quinoa, peas, stock powder, nutmeg, salt and pepper. Add enough water to cover and put the lid back on.
Once the stew is simmering remove the lid. This will allow the stew to thicken. Add more water if you want a stew that isn’t too thick.
Cook until the parsnip and quinoa are soft. You can’t overcook this dish, so you can keep it on a low heat for ages until you are ready to eat.