📖 Instructions

1. Prep the Aromatics: Dice the onion and mince the garlic. Set aside. This simple step lays the foundation for deep flavor.
2. Prepare the Vegetables: Peel and chop the potatoes, parsnips, turnips, and celery root into 1-inch cubes. The consistency in size ensures even cooking. Place the chopped vegetables in a large bowl of water to prevent browning.
3. Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant – be careful not to burn the garlic.
4. Add Hearty Vegetables: Drain the chopped vegetables and add them to the pot. Stir to coat them with the sautéed aromatics and olive oil.
5. Pour in the Broth: Pour in the vegetable broth, ensuring the vegetables are fully submerged. Add the bay leaf, dried thyme, salt, and pepper. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the vegetables are tender.
6. Add Cream and Adjust Seasoning: Stir in the heavy cream (or coconut milk for a vegan option). Taste and adjust seasoning as needed. Add more salt, pepper, or thyme to suit your taste.
7. Simmer Briefly: Let the stew simmer for another 5-10 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
8. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy the cozy warmth of this winter vegetable medley stew!