Hey everyone! I’ve got another bowl of pure winter comfort to share with you today. This was one of those pots full of veggies that I just tossed together and hoped for the best. Well I can assure you my hopes were realized! This combination was pure gold.
I pretty much love all root vegetables, so the more the merrier in my opinion. I was really pleased with the flavor the Chinese 5 Spice seasoning blend added to the broth, as well. It played really well with the anise-like flavor of the parsnips and celery root. The hit of lemon at the end of course brightened it all up for serving! You could easily substitute another legume like lentils, just make sure to adjust the cooking time as needed for all of the ingredients to cook through.
Root Veggie & Split Pea Stew
Makes 8 servings
- 1 medium sweet onion, peeled & chopped
- 2 small russet potatoes, chopped
- 1 small sweet potatoe, chopped
- 1 celery root, peeled & chopped (reserve the greens for serving)
- 1 kohlrabi, peeled & chopped
- 3 parsnips, chopped
- 1 cup split peas, rinsed & drained
- 8 cups low-sodium vegetable broth
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Chines 5 Spice
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon cayenne (optional)
- 1 bay leaf
- 1 tablespoon white miso
- 1/2 lemon juice
Heat a large stock pot over medium heat and saute the onions until softened (about 8-10 minutes). Stir in all of the remainder of the ingredients through the cayenne (reserve the miso and lemon juice for the end). Bring just to a boil, then partially cover and let simmer on low heat for 50-60 minutes. Check to make sure your split peas are cooked through, then remove from heat.
Discard the bay leaf. Take out some of the broth to dissolve the miso in before stirring it into the stew. Squeeze in half a lemon and the chopped celery root leaves. Taste and adjust any flavors to your liking!
What are your favorite root vegetables?