Root Vegetable Stew

Root Vegetable Stew is a hearty, comforting dish made by slow-cooking a variety of earthy root vegetables like carrots, potatoes, parsnips, and turnips in a flavorful broth. It is a staple in many cuisines across Europe and North America, particularly valued in colder climates for its warming and nourishing qualities.

🍽️ Nutrition at a glance

This stew is primarily a source of complex carbohydrates and dietary fiber from the vegetables, with a relatively low fat and moderate protein content depending on the broth used. A typical serving provides a good dose of vitamins A and C, potassium, and antioxidants, with a rough calorie range of 200-350 per serving.

Nutrition breakdown

Calories	180 kcal
Protein	4 g
Carbs	35 g
Fat	3 g
Fiber	7 g
Sugar	8 g
Sodium	450 mg
Potassium	550 mg
Vitamin A	120 mcg RAE
Vitamin C	15 mg
Vitamin K	15 mcg
Folate	40 mcg DFE
Manganese	0.5 mg
Iron	1.5 mg
Magnesium	35 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, root vegetable stew is often associated with peasant or farmhouse cooking, representing a tradition of using humble, storable ingredients to create a satisfying meal. Nutritionally, the slow-cooking process can help break down fibers, making the nutrients more bioavailable, and the variety of colorful roots ensures a wide spectrum of phytonutrients.