17. Creamy Winter Vegetable Stew with Mustard and Lemon
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, diced (about 1 ¾ cups)
- 1 leek diced (white and light green part only)
- 4 cloves garlic, minced
- 2 teaspoons (10mL) minced fresh thyme leaves (about 4 sprigs)
- 1 medium parsnip peeled and chopped
- ½ large or 1 small celery root, peeled and chopped into 1-inch (2.5 cm) pieces (1 ½ cups/375mL)
- 2 cups (500mL) 1-inch (2.5cm) cauliflower florets
- 1 ½ tablespoons (22mL) grainy mustard
- Salt and pepper to taste
- 2 teaspoons (10mL) nutritional yeast
- 1 teaspoon (5mL) Old Bay seasoning—my tin was too old so I left it out
- ¼ cup (50mL) fresh lemon juice
- 3 ½ cups (875mL) vegetable stock, plus extra if needed
Instructions
- Heat oil in a large, heavy-bottomed pot over medium heat. Add the diced onions and sauté until soft and translucent, about 4 minutes. Add the leeks and continue to sauté until soft, about 4 minutes more. Add the minced garlic and thyme, and cook until fragrant, about 30 seconds, stirring constantly.
- Add the chopped parsnips, celery root, and cauliflower florets and stir to coat in the oil. Add the grainy mustard, salt and pepper, nutritional yeast, and Old Bay seasoning. Stir to coat the vegetables in the spices. Add lemon juice and stir.
- Add the vegetable stock, stir again, cover, and bring to a boil. Once boiling, remove the lid and reduce heat to a simmer. Let the stew cook and bubble until the parsnips and celery root pieces are tender, about 15 to 18 minutes.
- Ladle half the stew into a blender, and carefully puree until smooth. Pour the pureed portion of stew back into the pot. If the stew is too thick, add enough vegetable stock to loosen it up to your liking. Bring the stew back to a simmer and serve hot.
- I topped mine with chopped parsley and a drizzle of olive oil.
