Stewed Winter Vegetables

  • Servings: 8

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  • 8 medium shallots, peeled
  • 2 1/2 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 8 medium parsnips, peeled and cut into 2-inch lengths
  • 4 large turnips, peeled and quartered
  • 4 medium carrots, cut into 2-inch lengths
  • 2 large leeks, halved lengthwise and cut crosswise into 1-inch pieces
  • 2 1/2 cups chicken stock or canned low-sodium broth
  • 1 thyme sprig
  • 1/2 pound small purple or red-skinned potatoes

How to make this recipe

  1. Preheat the oven to 350°. Put the shallots on a large piece of foil and top with 1/2 tablespoon of the butter. Season with salt and pepper and seal the shallots in the foil. Bake for about 30 minutes, or until tender.

  2. In a large saucepan, combine the parsnips, turnips, carrots, leeks, chicken stock, thyme and the remaining 2 tablespoons of butter. Bring to a boil over moderately high heat, then reduce the heat to low and add a pinch each of salt and pepper. Cover and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Discard the thyme sprig.

  3. In a medium saucepan, cook the potatoes in boiling salted water until tender, about 10 minutes. Drain the potatoes and cut them into 2-inch cubes. Add the potatoes and roasted shallots to the vegetable stew, season with salt and pepper and serve.

Contributed By Photo ?© Lucy Schaeffer Published March 1998

504793 recipes/stewed-winter-vegetables 2013-12-06T23:51:52+00:00 Joseph Keller, Thomas Keller fall|winter|roasting|stewing|christmas|dinner-party|side-dishes|soups-and-stews|8 march-1998,vegetable stew,winter vegetables,Thomas Keller,Joseph Keller,French Laundry,vegetarian recipe recipes,stewed-winter-vegetables 504793