Soul-Warming Autumn Harvest Stew: A Seasonal Delight!

Today’s Recipe: Autumn Harvest Stew

As the leaves begin to change colors and there’s a crispness in the air, I find myself craving warm, comforting dishes that celebrate the flavors of fall. Today, I’m excited to share with you my recipe for Autumn Harvest Stew. This hearty and flavorful stew is filled with a unique combination of seasonal vegetables and spices that will surely warm your soul.

Ingredients:

• butternut squash (500g, peeled and diced)
• parsnips (300g, peeled and sliced)
• celery root (200g, peeled and diced)
• dried cherries (100g)
• cinnamon sticks (2)
• star anise (2)
• vegetable broth (1 liter)
• olive oil (2 tbsp)
• salt (to taste)
• pepper (to taste)

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• wooden spoon

To start, heat olive oil in a large pot over medium heat. Add the diced butternut squash, sliced parsnips, and diced celery root. Sauté the vegetables until they begin to soften, about 5 minutes. Season with salt and pepper to taste.

Next, add the vegetable broth, dried cherries, cinnamon sticks, and star anise to the pot. Bring the stew to a simmer, then reduce the heat to low and let it cook for about 30 minutes, or until the vegetables are tender.

Once the stew is ready, remove the cinnamon sticks and star anise. Taste and adjust the seasoning if needed. Serve the Autumn Harvest Stew hot, garnished with a sprinkle of fresh parsley for a pop of color.

This dish serves 4 people, with each serving weighing approximately 400g. One serving of this Autumn Harvest Stew is estimated to be around 250 calories.

One unique tip for this stew is to add a splash of balsamic vinegar just before serving. The acidity of the vinegar will help elevate the flavors and add a nice tangy kick to the dish.

I hope you enjoy this seasonal stew as much as I do! Feel free to experiment with different root vegetables or spices to make it your own. Happy cooking!