Tarragon really brings out the sweetness and earthiness of the root vegetables here. This is simple fare but delicious nonetheless. If you wanted to you could add some pre-cooked beans or lentils to add protein. Use vegetable oil in place of butter for a vegan version. You could use dried tarragon in which case 1 tsp would probably suffice.
Ingredients (serves 2 to 3)
25g butter
2 baby leeks (or one medium leek)
1 thumb of ginger, peeled and cut into thin slivers
1 very large clove of garlic, cut into thin slivers
½ a small swede (rutabaga) (approx. 200g)
200g carrots
2 medium turnips (approx 100g)
100g waxy potatoes
1 tsp ground turmeric
1 heaped tbsp of fresh tarragon leaves
1 tsp salt (or to taste)
400ml water
Method
Ingredients (serves 2 to 3)
25g butter
2 baby leeks (or one medium leek)
1 thumb of ginger, peeled and cut into thin slivers
1 very large clove of garlic, cut into thin slivers
½ a small swede (rutabaga) (approx. 200g)
200g carrots
2 medium turnips (approx 100g)
100g waxy potatoes
1 tsp ground turmeric
1 heaped tbsp of fresh tarragon leaves
1 tsp salt (or to taste)
400ml water
Method
- Clean and chop the leeks. Melt the butter in a large pan and add the leeks. Cook gently over a low heat for 5 minutes.
- Peel (optional) and chop the swede, carrots, turnips and potatoes into chunky bite sized cubes. Chop the tarragon leaves.
- Add the garlic, ginger, root vegetables, tarragon, turmeric, salt and water to the pan and stir to mix.
- Simmer gently until the root vegetables are tender. Add water if the stew reduces too much. Taste and adjust seasoning.