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Golden carrot parsnip stew

Golden carrot parsnip stew

Golden carrot parsnip stew is my favorite stew at the moment. I haven’t made a whole lot of stews just because soup has been on my agenda, but gosh what have I been missing. This golden lentil carrot and parsnip stew are so super delish! I have been making it on repeat three times in a row, so you got to know it’s seriously good!

Golden carrot parsnip stew is my favorite stew at the moment. I haven’t made a whole lot of stews just because soup has been on my agenda, but gosh what have I been missing. This golden lentil carrot and parsnip stew are so super delish! I have been making it on repeat three times in a row, so you got to know it’s seriously good!

What is so amazing is that this dish is made with no more than six ingredients and you won’t even tell how little effort it took to make. It could be your little secret this winter. It’s the perfect pre or post-festive meal! It’s perfect just for when you’ve just had enough of the holiday cheer and need something normal and light.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Golden carrot parsnip stew

Golden carrot parsnip stew

Ingredients 

  • 1 cup carrots peeled and sliced
  • 1 cup parsnip peeled and sliced
  • 3/4 cup coral lentils
  • 2 cups vegetable stock
  • 200ml coconut milk
  • 1 tsp turmeric
  • Salt and pepper
  • Extra water
  • Extra coconut milk or cream

Cheesy pie biscuits

  • 1 cup spelt flour or whole wheat
  • 1 cup allçpurpose white flour
  • 2 tbsp nutritional yeast
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 5 tbsp vegan butter or margarine cut into cubes
  • 3/4 cup almond milk

Method

  1. Place all the ingredients in a pot on the stove on medium and let it simmer for 20-40 minutes until soft.
  2. Let it cool slightly and serve with cheesy pie biscuits, toasted pumpkin seeds and coconut cream.
  3. Place the rest of the stew in a container in the fridge.

Cheesy pie biscuits

  1. Sift flours, nutritional yeast, baking powder, salt and rub in the butter with your fingertips until it resembles breadcrumbs.
  2. Then gradually add the milk until the dough comes together and knead until smooth.
  3. Spread out on to a floured surface and sprinkle over more flour if needed and then make use of a cookie press or a glass to cut out circles.
  4. Place the circles on a baking tray, pinch the ends with a fork and brush with coconut oil and bake for 8-10 minutes until golden.
  5. Serve with the stew and freeze the rest of the biscuits for later.

Hope you love this recipe as much as I do!

Have a great day*

M*

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