Just a few more days remain to flag recipes, shop, chop, clean and cook for Thanksgiving dinner. We all know we will overdo it on Thursday (or through the weekend). In the days leading up to the oversized feast, do your taste buds and your body a favor and treat yourself to this healthy and comforting vegetable stew recipe, shared by the Irish Rover’s Siobhan Riedy. Feel like having someone else do the cooking and then washing it all down with an ale or cider? Not a problem: The restaurant offers the hearty stew, featuring pumpkin, as a fall and winter special.
Irish Rover’s Vegetable Stew
Saute in ¼ cup olive oil:
3 large yellow onions, medium dice
1# carrots, medium dice
3 stalks celery, medium dice
When tender, add:
4 cups pumpkin (or other winter squash) puree
3 – 14 oz. cans diced tomatoes
3 – 14 oz. cans chickpeas, drained and rinsed
2# peeled potatoes, medium dice
3# peeled turnips, medium dice
2 TBLSP chopped garlic
2 TBLSP oregano
1 TBLSP ground black pepper
2 TBLSP turmeric
2 TBLSP paprika
3 TBLSP chopped parsley
Sea Salt to taste
Add water to cover, and simmer until potatoes and turnips are tender.
Photo: Shutterstock Copyright: Elena Shashkina
