It never ceases to amaze me how flavorful winter’s natural foods are. The hearty veggies in this garlic and vegetable stew make it a filling meal.
On Sunday afternoons, I love to put on some music, chop vegetables, and get a big yummy pot of comfort vegetable stew going. There is nothing like the warm scent of simmering onions and garlic to create a cozy atmosphere.
It’s funny to me that my kids claim to not like onions, and yet whenever I simmer onions in a little organic grapeseed oil, one by one they start to drift into the kitchen and say, “Mom, it smells so good in here!”
The carrots, potatoes, cauliflower, and cabbage in this garlic and vegetable stew make it a filling meal.
For more pure organic recipes, check out Veronica Bosgraaf’s Pure Food Cookbook.
Winter Garlic and Vegetable Stew
- 3 tablespoons grapeseed oil
- 1 large onion chopped
- 8 garlic cloves cut in half lengthwise
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 3 large carrots sliced into 1⁄2-inch thick rounds
- 5 medium red potatoes chopped
- 1 head orange cauliflower coarsely chopped
- 1/2 head purple cabbage coarsely chopped
- 2 medium tomatoes cored and chopped
- 1 cup vegetable broth
- 1 teaspoon sea salt plus more to taste freshly ground black pepper
- Heat the oil in a large pot set over low heat.
- Add the onion, garlic, turmeric, and cumin, and cook, stirring, until the onions are soft... about 10 minutes.
- Add the carrots, potatoes, cauliflower, cabbage, tomatoes, broth, and 1 teaspoon salt.
- Bring to a simmer and cook until the vegetables are tender, about 45 minutes.
- Season to taste with salt and pepper, and serve.