Root Vegetable Stew
This German Root Vegetable Stew (Wurzelgemüse Eintopf) is a rustic, comforting one-pot meal with potatoes, carrots, parsley root, parsnip, herbs, and toasted sunflower seeds.
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.