Root Vegetable Stew
If rustic comfort had a signature dish, it would be this German root vegetable stew (Eintopf). Built on hearty staples—potatoes, carrots, parsley root, and parsnip—it simmers in vegetable broth with bay leaf and herbs until everything turns tender and flavorful. A quick little trick (blending a couple ladles of the stew and stirring it back in) gives the broth a naturally creamy body—no cream, no fuss. Then it’s finished the German way: chives for freshness and toasted sunflower seeds for a nutty crunch that makes every spoonful more interesting.
This is the kind of meat-free, vegan-friendly one-pot meal that fits beautifully into Lent season, but it’s just as welcome on any chilly weeknight when the kitchen needs to smell like something cozy and wholesome.
Root Vegetable Stew
Ingredients
- 14 oz potatoes 400 g
- 10-1/2 oz carrots 300 g
- 10-1/2 ox parsley roots 300 g
- 1 large parsnip
- 1 onion
- 1-2 cloves garlic
- 2 tbsp oil
- 1- 1/2 quarts vegetable broth
- 1-2 bay leaves
- 2-3 sprigs each of thyme and marjoram or 1 teaspoon each of dried herbs
- 3 tbsp sunflower seeds
- salt
- pepper
- nutmeg
- 1 bunch chives
Instructions
- Peel the potatoes, carrots, parsley roots and parsnips and cut into large pieces. Peel and dice the onion and garlic and sauté in the oil until translucent. Add the vegetables, sauté briefly, then add the broth. Add bay leaf, thyme and marjoram. Bring to a boil and cook over low heat for 15-20 minutes.
- Roast the sunflower seeds in a pan without fat until light brown. Remove the bay leaves and sprigs of herbs from the soup. Take out 2 scoops of soup and puree, then add back in again. Add more broth if needed. Season with salt, pepper and nutmeg.
- Wash the chives, dry and cut into rolls. Sprinkle the soup with the sunflower seeds and the chives.
Notes
Helpful tips
- Parsley root (Petersilienwurzel) tip: It looks a bit like a pale parsnip, but tastes more herbal—like parsley meets celery root. If you can’t find it, swap with celeriac or extra parsnip.
- Want it thicker? Puree a bit more of the stew (or mash a few potato chunks) and stir back in.
- Make-ahead friendly: Like most Eintopf recipes, it tastes even better the next day.
