Winter Vegetable Stew Winter Vegetable Stew

Winter Vegetable Stew Image by: Winter Vegetable Stew Author: Canadian Living

This hearty yet festive stew is perfect for the vegetarians in the crowd. The recipe makes four entrée servings, plus enough for other guests to have a taste, too.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2009



Trim top off garlic head to expose cloves. Place on square of foil and drizzle with 1 tsp (5 mL) of the oil; seal package. Bake in 375°F (190°C) oven until tender, about 35 minutes. Let cool enough to handle; squeeze out cloves into bowl. Set aside.

Meanwhile, in large Dutch oven, heat remaining oil over medium heat; cook onions, stirring occasionally, until golden, about 6 minutes.

Stir in potatoes, parsley and thyme sprigs, bay leaves, salt, pepper, saffron and roasted garlic; cook, stirring, for 2 minutes.

Stir in flour; cook, stirring, for 2 minutes. Gradually stir in broth, scraping up browned bits. Stir in 3 cups (750 mL) water and bring to boil; reduce heat, cover and simmer for 10 minutes.

Stir in cauliflower and chestnuts; simmer for 5 minutes.

Stir in squash; simmer for 10 minutes. Discard parsley, thyme and bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate for up to 24 hours. Rewarm to serve, stirring gently to keep squash in chunks.)

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Nutritional facts Per serving: about

  • Sodium 492 mg
  • Protein 5 g
  • Calories 263.0
  • Total fat 6 g
  • Potassium 751 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 50 g


  • Iron 11.0
  • Folate 33.0
  • Calcium 6.0
  • Vitamin A 79.0
  • Vitamin C 72.0
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Winter Vegetable Stew