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Winter Root Vegetable Stew
with Fresh Horseradish Gremolata
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 550 Cals/serving
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Sunchokes, or Jersualem artichokes, are one of the root vegetables featured in this comforting stew. We love them for their sweet yet earthy flavor, and their creamy, starchy texture. Many believe the name Jersualem comes from the Italian word “girasola,” meaning “turning to the sun” like a sunflower, since these little tubers are from the same genus as the famous yellow blossom.
Get Cooking
fresh
ingredients
Title
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8 oz Sunchokes
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4 cloves Garlic
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1 15-Ounce Can White Beans
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1 bunch Parsley
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1 Carrot
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1 Small Piece Fresh Horseradish
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1 Lemon
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1 Mini Baguette
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1 Parsnip
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1 Yellow Onion
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2 Fresh Bay Leaves
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3 Tbsps Vegetable Demi-Glace
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry fresh produce. Peel and medium dice the parsnip. Medium dice the sunchokes. Peel all 4 garlic cloves. Leave 1 clove whole and mince the other cloves. Drain and rinse the beans. Finely chop the parsley. Peel and small dice the onion and carrot. Peel and grate the horseradish. With a pairing knife or peeler, remove the peel from the lemon. Finely chop the peel to get about 1 tablespoon of zest (or use a citrus grater). Cut the lemon into quarters and remove the seeds. Cut the bread lengthwise on an angle into ¼-inch-thick slices.
2
Cook the aromatics:
In a medium pot, heat a couple teaspoons of olive oil on medium-high until hot. Add the onion, carrot, parsnip and ⅔ of the minced garlic (save the rest for the gremolata); season with salt and pepper. Cook 1 to 3 minutes, or until the onion starts to soften, stirring frequently.
3
Add the vegetables:
Add the sunchokes, then season with salt and pepper. Cook 2 to 3 minutes, or until the vegetables just start to sweat. Add the beans, bay leaves, vegetable demi-glace, and 2½ cups of water. Bring to a boil, then reduce the heat to low. Simmer 16 to 20 minutes, or until the vegetables are tender and the stew has slightly thickened. Remove from the heat.
4
Toast the bread:
While the stew simmers, drizzle the bread slices with olive oil. Place on a baking sheet and toast in the oven for 4 to 6 minutes, or until browned and crispy. Remove the bread from the oven, and while still hot, rub with the whole garlic clove.
5
Make the horseradish gremolata:
While the bread toasts, in a small bowl, combine the grated horseradish, lemon zest, chopped parsley, and the remaining minced garlic. Stir in enough olive oil to create a rough paste, then season with salt and pepper to taste.
6
Plate your dish:
Just before serving, stir the juice of 1 lemon wedge into the stew and the juice of 1 lemon wedge into the gremolata. To plate your dish, divide the stew between 2 bowls and garnish with the gremolata, garlic bread, and remaining lemon wedges. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry fresh produce. Peel and medium dice the parsnip. Medium dice the sunchokes. Peel all 4 garlic cloves. Leave 1 clove whole and mince the other cloves. Drain and rinse the beans. Finely chop the parsley. Peel and small dice the onion and carrot. Peel and grate the horseradish. With a pairing knife or peeler, remove the peel from the lemon. Finely chop the peel to get about 1 tablespoon of zest (or use a citrus grater). Cut the lemon into quarters and remove the seeds. Cut the bread lengthwise on an angle into ¼-inch-thick slices.
2
Cook the aromatics:
In a medium pot, heat a couple teaspoons of olive oil on medium-high until hot. Add the onion, carrot, parsnip and ⅔ of the minced garlic (save the rest for the gremolata); season with salt and pepper. Cook 1 to 3 minutes, or until the onion starts to soften, stirring frequently.
3
Add the vegetables:
Add the sunchokes, then season with salt and pepper. Cook 2 to 3 minutes, or until the vegetables just start to sweat. Add the beans, bay leaves, vegetable demi-glace, and 2½ cups of water. Bring to a boil, then reduce the heat to low. Simmer 16 to 20 minutes, or until the vegetables are tender and the stew has slightly thickened. Remove from the heat.
4
Toast the bread:
While the stew simmers, drizzle the bread slices with olive oil. Place on a baking sheet and toast in the oven for 4 to 6 minutes, or until browned and crispy. Remove the bread from the oven, and while still hot, rub with the whole garlic clove.
5
Make the horseradish gremolata:
While the bread toasts, in a small bowl, combine the grated horseradish, lemon zest, chopped parsley, and the remaining minced garlic. Stir in enough olive oil to create a rough paste, then season with salt and pepper to taste.
6
Plate your dish:
Just before serving, stir the juice of 1 lemon wedge into the stew and the juice of 1 lemon wedge into the gremolata. To plate your dish, divide the stew between 2 bowls and garnish with the gremolata, garlic bread, and remaining lemon wedges. Enjoy!
Tips from Home Chefs
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