Parsnip, Carrot, Winter Squash and Apple Stew

Photo by NYC chef Robbi Geane for  the October 8. 2013 post on her blog Pick Up the Whisk.  I found her photo when I was looking for one that approximated my recipe.  Hers uses sweet potatoes instead of the squash, omits the onions and cumin and uses red apples rather than the Granny Smiths.


Glade Road Growing plans for its November 19 farm share to include garlic, winter squash and parsnips, which I plan to make into this winter stew.

Serves 4

Cut winter squash in half, remove seed and pulp, peel and chop into cubes (Depending on the variety, it will be easier to cut the squash and peel it if roast it a bit first to soften it.  Or you can roast all the veggies to develop their sweetness, rather than saute them.)  You will need 1 - 2 cups for this recipe.  Reserve any extra for another use.  You can salt and roast the seeds.

Peel and chop 1 or 2 parsnips
Chop 1/2 pound carrots
Chop one medium onion.
Chop 3 celery sticks
Chop 2 small or 1 1/2 medium granny smith apples (reserving one cup, tossed in lemon juice to preserve color, for garnish)

Smash, peel and finely chop 2 cloves fresh garlic

If you have a dutch oven, you can saute the veggies and then make the soup in the same pot.  I don't, so I use a cast iron skillet and transfer the veggies to a heavy bottom stainless steel pot.  If you want this to be a main dish, you can add 2 cups cooked white beans to the soup before you puree it.

Saute in a skillet lightly oiled with extra virgin olive oil the parsnips, sweet potato, carrots, onion and celery until softened, about 10 minutes. Transfer to pot.  Saute garlic and apples for about 5 minutes until apples begin to soften and transfer to pot.  De-glaze skillet with a bit of water and add to pot with enough addition to measure 3 cups of liquid.  Add 2 TB miso paste, 1/4 tsp ground cinnamon, 1/4 tsp ground cumin and 1/8 tsp red pepper flakes.  Cover and cook for about 30 minutes until all vegetables are fork tender.  Transfer to a blender and puree (in batches, if necessary, thinning with water, if your blender requires) until smooth and creamy.  When ready to serve, return to pot, taste and add additional seasoning, if necessary and reheat.  Divide among bowl.  Garnish with raw apple, and if you like parsley.


Sally and JP also plan to include cabbage and a root roasting mix of beets, purple top turnips, black Spanish radishes, and/or hakurai turnips.  I'm hoping that it will include the black radishes, which will be delicious peeled, but leaving strips of the skin in places, sliced, lightly salted  and sauteed in butter.

Photo by Mimi Kresh for the  February 9, 2012 post on her blog, The Israeli Kitchen.  Although referred to as Spanish, the black radishes are common in Russian cooking.