Photograph by Martyn Thompson Food Styling by Maggie Ruggiero


Simple Root Vegetable Stew

Mains from Issue 10 – Winter 2017 – Sin

Contributed by photographer, and accomplished home cook Martyn Thompson, who loves to make this hearty soup on lazy winter weekend afternoons.

serves 6

  • 2 onions
  • 1 head of garlic
  • extra virgin olive oil
  • black pepper
  • tumeric
  • cinnamon
  • salt
  • 2 carrots
  • 2 parsnips
  • 2 sweet potatos
  • a big celery root
  • stock or black tea

  • Chop onions and the cloves from a head of garlic. Cook them in a generous amount of extra virgin olive oil in a large, heavy pot until they’re softened. Stir in a generous spoonful of black pepper, some turmeric, some cinnamon, and some salt. Cut carrots, parsnips, turnips, sweet potatoes, and a big celery root into large chunks… more or less, and stir in. If you have some salsify, you can add that too. Add enough leftover black tea or stock to come about halfway up the vegetables. Cover snugly and cook, stirring occasionally, while puttering around. When done (no set time; just wait for it), the vegetables should be tender and the sweet potatoes should have thickened the stew.