Parsnip Stew
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This parsnip stew has become my go to comfort food, especially when I want something nourishing but don't have much time. Parsnips are wonderfully sweet and earthy, and they're packed with fiber and vitamin C, which I love knowing I'm getting with every spoonful. What I appreciate most is how quick it comes together, ready in under an hour from start to table. The ingredients are simple and affordable, nothing fancy required, just honest vegetables and aromatic herbs that create something truly warming and satisfying.
Ella x
Ingredients
- 600parsnips
- 237 mlonions
- 473 mlcarrots
- 3 clovesgarlic
- 20 mlolive oil
- 2 teaspoonsthyme
- 1 teaspoonrosemary
- 2 teaspoonsbay leaves
- 800 mlchicken broth
- 200 mlwhite wine
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 20 gbutter
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
Tip: Stir occasionally to prevent burning.
- 2
Add the garlic, thyme, rosemary, and bay leaves to the pot. Cook for 1 minute, stirring constantly.
- 3
Add the parsnips, carrots, salt, and black pepper to the pot. Cook for 5 minutes, stirring occasionally.
Tip: Make sure the vegetables are coated in the spice mixture.
- 4
Add the chicken broth and white wine to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Tip: Stir occasionally to prevent scorching.
- 5
Stir in the butter until melted. Serve hot, garnished with fresh herbs if desired.
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