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Turnip and Veggies Stew

turnip and veggies stew Entree South American
Turnip and Veggies Stew
  • Prep 5 min
  • Total 35 min
  • Ingredients 11
  • Servings 4

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. MORE + LESS -

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

Hide Images
  • 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

  • You can add other vegetables or legumes as you like, such as chickpeas or beans.
  • 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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