Seasonal Vegetable Stew with Sage-Infused Chicken Broth
This hearty vegetable stew is made by simmering a variety of seasonal vegetables in a sage-infused chicken broth, resulting in a comforting and aromatic dish. The stew develops a thick, velvety texture with tender vegetables and flavors that evoke warmth and hominess, perfect for cool fall evenings.
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Calories: 180kcal
Servings: 4
Ingredients
- 2 cups seasonal root vegetables (carrots, parsnips, potatoes) peeled and chopped
- 1 cup celery stalks chopped
- 1 cup onion diced
- 3 cloves garlic minced
- 4 cups chicken broth preferably sage-infused
- 1 tbsp fresh sage chopped
- 1 tbsp olive oil
- to taste salt and pepper
Instructions
- Heat the large pot over medium heat and add the olive oil. Once shimmering, add the diced onion and chopped celery, sautéing until they soften and become fragrant, about 5 minutes.
- Add the minced garlic and chopped sage to the pot, cooking for another minute until the garlic is fragrant and slightly golden. Stir frequently to prevent sticking.
- Pour in the chopped seasonal root vegetables and stir to coat them with the aromatic mixture. Let them cook for 3–4 minutes to start softening and absorb flavors.
- Pour in the sage-infused chicken broth and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 30 minutes, or until the vegetables are tender and the flavors meld together.
- Uncover the pot and check the seasoning, adding salt and pepper to taste. If you prefer a thicker consistency, stir in a slurry of a teaspoon of cornstarch mixed with water and cook for another 5 minutes until thickened.
- Once the vegetables are tender and the stew has thickened to your liking, remove from heat. Serve hot, garnished with a fresh sprig of sage if desired, and enjoy the comforting aroma and hearty texture.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 620mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 30mg | Iron: 1.2mg