Caraway Swede Stew

Caraway Swede Stew

A hearty, golden bowlful of tender swede, potato and leek simmered in a fragrant caraway-spiced broth — warming, deeply savoury and satisfying on a cold day. The vegetables melt into one another while keeping their character, making this a proper cold-weather supper worth coming home to.

Ingredients
[ ] 1 tbsp rapeseed oil or sunflower oil
[ ] 1 large onion, finely diced
[ ] 2 garlic cloves, finely sliced
[ ] 1 leek (about 200 g), trimmed, halved lengthways and sliced into half-moons
[ ] 2 medium carrots (about 250 g total), peeled and cut into 1.5 cm dice
[ ] 600 g swede (rutabaga), peeled and cut into 2 cm dice
[ ] 400 g waxy potatoes, peeled and cut into 2 cm dice
[ ] 1 tsp caraway seeds (or 1 tsp mild curry powder if preferred)
[ ] 2 bay leaves
[ ] 1.2 litres good-quality vegan vegetable broth
[ ] Salt and freshly ground black pepper
[ ] Small handful of fresh flat-leaf parsley, roughly chopped, to serve

Instructions
[ ] 1. Heat 1 tbsp rapeseed or sunflower oil in a large, heavy-based pot over a medium heat.
[ ] 2. Add the onion and a pinch of salt, stirring occasionally. Cook for 5–6 minutes until softened and translucent.
[ ] 3. When the onion is softened and translucent, add the garlic and leek and stir to combine. Cook for a further 3 minutes until the leek has wilted.
[ ] 4. When the leek has wilted, add the caraway seeds (or mild curry powder) and stir for 30 seconds to toast the spice in the oil.
[ ] 5. Add the carrots, swede and potatoes, stirring so the vegetables are coated in the spiced oil.
[ ] 6. Pour in the vegetable broth and add the bay leaves. Bring to the boil over a high heat.
[ ] 7. Once boiling, reduce the heat to a steady simmer. Cook, partially covered, for 20–25 minutes until the swede and potatoes are completely tender when pierced with a knife.
[ ] 8. When the swede and potatoes are completely tender, remove and discard the bay leaves.
[ ] 9. Taste and adjust the seasoning with salt and freshly ground black pepper.
[ ] 10. Ladle the stew into deep bowls and scatter with roughly chopped fresh flat-leaf parsley to serve.
[ ] 11. To store: cool the stew completely.
[ ] 12. Once completely cool, refrigerate in a sealed container for up to 4 days, or freeze for up to 3 months.
[ ] 13. To reheat: warm gently in a pot over a medium-low heat, adding a splash of water or broth if the stew has thickened.

https://www.cuisinesavvy.com/recipe/caraway-swede-stew