Autumnal Stew
This autumnal stew recipe is quintessential fall. It’s loaded with curried root vegetables like beets, radishes, turnips, winter squash, and sweet potatoes. The broth is infused with loads of earthy and spicy curry powder which is the perfect warming-up spice for the cool weather that’s coming in, albeit slowly here in New Orleans! Nonetheless, fall is fall and I was ready for some stew. So that’s precisely why this recipe came to fruition. I’m keeping things super simple by throwing most of the ingredients in at once in the beginning. No need to fuss.
Once things are nice and tender, I introduce some garlic, ginger, vinegar, sweet mirin (a cooking wine), nutritional yeast, and tamari. All of these combined, results in a super flavorful, savory, and delicious broth that becomes infused in the tender and succulent root vegetables. To be resourceful and fun, I like to throw in some of the green tops from the beets and turnips. They provide a nice body to the stew and they’re delicious! The only thing that could make this recipe any better is a fluffy grain to go on top with some toasted nuts. I chose quinoa and pecans because that screams fall to me, but do what you will with what you want. I’m not here to tell you what to do (well, kinda). Make the stew, have fun, and share it with friends.
Ingredients
3 tablespoons olive oil or vegetable oil
1 medium onion, chopped
1 ½ cups chopped sweet potatoes
1 ½ cups chopped beets, reserve some of the tops
1 ½ cups chopped butternut squash, peeled
1 ½ cups chopped red kuri or kabocha squash, peeled
1 ½ cups chopped (or baby) turnips
4 to 5 cloves minced garlic
¼ cup chopped fresh ginger, peeled
1 tablespoon curry powder
2 tablespoons nutritional yeast (duh)
¼ teaspoon cinnamon
2 tablespoons mirin*
6 cups filtered or spring water
3 tablespoons tamari or coconut aminos
1 ½ cups chopped tomatoes
1 teaspoon sea salt
2 to 3 bay leaves
Beet greens (about 1 cup), shredded
Turnip greens (about 1 cup), shredded
Toasted pecans, chopped (about 2 cups)
Fluffy quinoa, a few cups
Fresh herbs, like thyme, basil, or parsley, to garnish
1 lemon, cut into slices
Instructions
1. In a large pot, add olive oil, onion, sweet potatoes, beets, butternut squash, red kuri squash, and turnips. Bring to medium heat, stirring often, and cook for about 10 minutes until the onions are soft and the vegetables begin to brown.
2. Next, throw in the garlic, ginger, curry powder, nutritional yeast, and cinnamon. Cook for an additional 5 minutes, stirring often, to toast the seasonings and spices and soften the garlic.
3. Add the mirin, water, tamari, chopped tomatoes, sea salt, and bay leaves. Turn the heat up to medium high and bring to a boil. Once at a boil, reduce heat to low and simmer for about 20 minutes, until the vegetables are tender and succulent. Once they are done, throw in the shredded beet greens and turnip greens. Give it a taste and season with salt and pepper to your liking. Cook for a few more minutes until the greens are tender.
4. To serve, remove the bay leaves and ladle the soup into pretty bowls. Add a scoop of fluffy quinoa in the middle and sprinkle on top some toasted pecans and whatever fresh herbs you desire. On the side, serve a small slice of lemon with each bowl to be squeezed on top right before consuming.
notes
Mirin is a Japanese cooking wine that is sweet and pairs perfectly with tamari or soy sauce. It works beautifully in marinades, soups, and salad dressings. I recommend this brand.
For the quinoa, I like to add a splash of rice vinegar, a sprinkling of nutritional yeast, a few pinches of salt, a crack of pepper, and a drizzle of smoked olive oil or toasted sesame seed oil before cooking. You could also add a pinch of curry powder and cinnamon to echo the flavors in the soup.
You can totally eat the tops of beets and turnips. Just make sure to rinse them thoroughly as they can oftentimes be sandy. I don’t particularly like them raw, but once they are wilted in a hot broth, they become tender and delicious!
6 comments
Made this for dinner last night and I am devouring the leftovers for lunch right now. Might be even better the next day!! I subbed in whatever veggies I had in my fridge (sweet potato, rutabaga, korean radish, and red kuri squash) and used kale since I didn’t have beet tops, and this turned out INCREDIBLE! I also added a finger of turmeric too which I would definitely recommend for an extra earthy kick. I can’t get over how flavorful this broth is! Nutritional yeast in a stew is a total game-changer for me!! Thanks for this one Timmy, I’ll be making this over and over again.
I was inspired the second I saw the insta story! Even though I didn’t have everything in my house (my poor turnips and beets were green-less) I was easily able to sub kale. I had some purple potatoes that were begging to be cleaned out of my fridge, I happily halved them and plopped em in. This recipe is a staple, sub in and out what you have- but keep the structure (I never thought of Mirin in a soup!).
Just fucking enjoy!!
Very quick, earthy, and tasty seasonal stew! It’s also very easy to customize if your don’t have all of the ingredients on hand – a great recipe to use when you need to clear out some veggies that are on their way out!
I made this it was delicious! Mine turned red, I am assuming that is because I used red beats vs the golden beets.
I can’t wait to make this!! Although, need some advice for allergy substitutes. I’m highly allergic to: 1. Beets, 2. Quinoa, and mildly allergic to pecans. What would you substitute for those? I love beets, so it’s a cruel allergy!! For quinoa I was thinking cooked millet may be a good option. Do you have any experience with that grain? I am also allergic to rice, so that’s not an option for me. And for pecan, I was thinking walnut or pistachio. Thoughts? Can’t wait to hear your input! Thanks!
You can replace the beets with any root vegetables that you’d like or simply take out. Millet would be lovely! Sub pecans for any other toasted nut that you’d like- pistachios or walnuts would be great!