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Turnip and Veggies Stew

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  • Prep 5 min
  • Total 35 min
  • Ingredients 11
  • Servings 4
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Estofados or stews are a daily staple in many Latin homes during wintertime. One suculento example is this turnip and vegetable stew. It’s a simple yet delicious meal that takes advantage of the produce we can find during this time of year, like carrots and turnips. I hope this recipe becomes one of your own seasonal favorites too.
by Jeannette Quiñones Cantore
Updated Sep 9, 2015
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Ingredients

  • 1 large potato, washed and diced
  • 2 turnips, washed and diced
  • 1 carrot, sliced
  • 1 medium-sized onion, diced
  • 2 garlic cloves, crushed
  • 1/2 green bell pepper, chopped
  • 1 red chorizo, sliced
  • 1 tablespoon ground coriander
  • 1 tablespoon olive oil
  • 1 1/2 liters vegetable or chicken broth
  • Salt, to taste

Directions

  • 1
    Prepare a sofrito by sautéing the onion, green bell pepper, ground coriander and garlic. Then, add the chorizo and a bit of salt; let sit over medium-high heat for a few minutes.
  • 2
    Next, pour the vegetable broth into the pot and raise the heat to medium-high. Bring to a boil for five minutes before incorporating the vegetables. Continue to cook for 15 minutes or until the vegetables are tender when tested with a fork. Stir the mixture occasionally to keep from sticking to the bottom. Last, check the seasoning and serve hot.

Expert Tips

  • tip 1
    You can add other vegetables or legumes as you like, such as chickpeas or beans.
  • tip 2
    Try serving this dish with toasted bread.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Estofados or stews are a daily staple in many Latin homes during wintertime. One suculento example is this turnip and vegetable stew. It’s a simple yet delicious meal that takes advantage of the produce we can find during this time of year, like carrots and turnips. I hope this recipe becomes one of your own seasonal favorites too.
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