Seasonal recipe hearty root vegetable stew

This Hearty Root Vegetable Stew is the perfect comfort food. It is packed full of vegetables and goodness, is so easy to make, and the flavours will blow you away! Serve with a hunk of bread and enjoy.

INGREDIENTS

• 1 tablespoon olive oil.
• 1 medium onion, finely sliced.
• 400g each parsnips, carrots, butternut squash, peeled and cut into bite-sized chunks.
• 1 large potato, peeled and cut into chunks.
• 1 clove garlic, crushed.
• 1 tablespoon plain flour.
• 1 teaspoon smoked paprika.
• 1 tablespoon tomato purée.
• 900ml (1.5 pint) hot vegetable stock.
• ½ tablespoon chopped dill.
• ½ tablespoon chopped curly parsley.
• 2 teaspoons creamed horseradish.

METHOD

1. Wash and chop all vegetables and prepare all ingredients ready for cooking.
2. Preheat the oven to 180ºc. Heat the oil in a hob-proof casserole dish and fry the onion for 10 minutes until softened. Add the vegetables and fry for 5 minutes. Add the crushed garlic and cook for 1 minute.
3. Stir in the paprika, tomato purée, dill, parsley and flour. Cook for 1 minute, then pour in the stock [the vegetables should be just covered]. Cover the casserole dish and cook in the oven for 20 minutes.
4. Serve with a hunk of warm bread to soak up the left-over juice. You won’t want to let it go to waste!

Nutritional values per serving: