|Nutritional Guidelines (per serving)|
This recipe for Russian root vegetable stew or ragu iz ovoshej is delicious with dark rye bread and a little butter, and can easily be a vegetarian main course. Russians like their vegetables very soft, so forget your notions of al dente vegetables for this dish!
Common root vegetables include potatoes, onions, garlic, carrots, and beets. Their not-so-glamorous, but equally delicious, cousins include turnips, rutabagas, parsnips, and celeriac (celery root).
- 1 tablespoon sunflower or vegetable oil
- 1 large onion, finely chopped
- 4 carrots, peeled and cut into 2-inch lengths
- 2 large red potatoes, peeled and cut into 2-inch pieces
- 1 medium rutabaga, peeled and cut into 2-inch pieces
- 1 medium turnip, peeled and cut into 2-inch pieces
- 1 parsnip, peeled and cut into 2-inch lengths
- 1 medium celeriac (celery root), peeled and cut into 2-inch pieces
- 1 cup vegetable stock
- 1/2 cup finely chopped parsley
- 2 tablespoons butter
In a large skillet or Dutch oven, saute onion in oil over medium heat until translucent, about 3 to 5 minutes.
Add the carrots, potatoes, rutabaga, turnip, parsnip, and celeriac, and saute, stirring frequently, for about 10 minutes or until vegetables begin to collapse. Add stock, bring to a boil, cover, reduce heat and simmer for 20 minutes until vegetables are soft but still hold their shape.
Add parsley and butter and stir until butter has melted. Season to taste with salt and pepper. Serve with dark rye bread or sourdough rye bread and butter.