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Turnip and Veggies Stew

Prep 5 min
Total 35 min
Ingredients 11
Servings 4

Estofados or stews are a daily staple in many Latin homes during wintertime. One suculento example is this turnip and vegetable stew. It’s a simple yet delicious meal that takes advantage of the produce we can find during this time of year, like carrots and turnips. I hope this recipe becomes one of your own seasonal favorites too.

Ingredients

1 large potato, washed and diced
2 turnips, washed and diced
1 carrot, sliced
1 medium-sized onion, diced
2 garlic cloves, crushed
1/2 green bell pepper, chopped
1 red chorizo, sliced
1 tablespoon ground coriander
1 tablespoon olive oil
1 1/2 liters vegetable or chicken broth
Salt, to taste

Directions

1

Prepare a sofrito by sautéing the onion, green bell pepper, ground coriander and garlic. Then, add the chorizo and a bit of salt; let sit over medium-high heat for a few minutes.
2

Next, pour the vegetable broth into the pot and raise the heat to medium-high. Bring to a boil for five minutes before incorporating the vegetables. Continue to cook for 15 minutes or until the vegetables are tender when tested with a fork. Stir the mixture occasionally to keep from sticking to the bottom. Last, check the seasoning and serve hot.

You can add other vegetables or legumes as you like, such as chickpeas or beans.
Try serving this dish with toasted bread.

No nutrition information available for this recipe

Estofados or stews are a daily staple in many Latin homes during wintertime. One suculento example is this turnip and vegetable stew. It’s a simple yet delicious meal that takes advantage of the produce we can find during this time of year, like carrots and turnips. I hope this recipe becomes one of your own seasonal favorites too.