Winter Root Vegetable Stew



Video taken from the channel: The Happy Pear


Historic German, Root Vegetable Soup

Video taken from the channel: Townsends


How to make Vegetable Casserole Stew Winter Warmer Recipes by Warren Nash

Video taken from the channel: Warren Nash


Irish Stew with Root Veg | The Happy Pear

Video taken from the channel: Jamie Oliver


Winter Root Vegetable Stew

Video taken from the channel: Rose Ferguson


Rustic Root Vegetable Stew Recipe

Video taken from the channel: Colorful Canary


How to Make Hearty Root Vegetable Stew

Video taken from the channel: Live Sonima

In large roasting pan, combine celeriac, parsley root, fennel and onion. Drizzle with remaining 4 tbsp (60 mL) oil. Ingredients 3 medium (blank)s parsnips, peeled and cut into 1/2-inch pieces 3 medium (blank)s carrots, peeled and cut into 1/2-inch pieces 1 celery root, peeled and cut into 1/2-inch pieces 2 medium (blank)s turnips, quartered 1 sweet potato, peeled and cut into 1/2-inch pieces 1. Winter Root Stew This is a rustic, hearty vegetable stew so keep the veggies big and chunky they’ll soak up all the juices as they cook resulting in a delicious, comforting dish.

Ingredients to serve 4 6 people: 2 white onions or shallots, halved and sliced. Sauté the onions, oil (or broth or water) a pinch of salt and pepper on medium heat in a medium skillet for five minutes or so, add the garlic and cook for a minute longer. Now add the onions and garlic and the rest of the stew ingredients to your slow. Vegan winter vegetable stew with cheesy herb dumplings will make your mouth water, and your whole house smell freaking amazing.

This is an absolutely essential winter meal. It is incredibly easy, perfect for any veggies you love and may be the most delicious stew ever! I used carrots, parsnips, potatoes, onions and mushrooms. It’s almost like a chunky vegetable stew.

It’s great for a side dish, or a filling meatless meal in itself. Chop up root vegetables like parsnips, rutabagas, carrots, and celery root. 1 Heat the oil in a large frying pan over medium heat until shimmering.

Add the onions and a pinch of salt and cook over medium heat until translucent, about 4. Directions Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and Add the carrots, parsnips and. 8 oz Sunchokes 4 cloves Garlic 1 15-Ounce Can White Beans 1 bunch Parsley 1 Carrot 1 Small Piece Fresh Horseradish 1 Lemon 1 Mini Baguette 1 Parsnip 1.

Winter’s here and the chill in the air means that it’s time to get stuck into some decent comfort food. Hearty and warming, my vegan root vegetable stew makes a healthy and satisfying winter meal that your whole family will love. In addition to tasting great, this root vegetable stew celebrates the stars of the winter veggie lineup.

List of related literature:

While the stew is in the oven, cook the vegetables, if you’re using them: Bring a large pot of salted water to a boil and add the potatoes, carrots, onions, and celery root.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

You can also boil a variety of chopped root vegetables such as carrots, rutabaga, and parsnips along with leeks, onion, celery, thyme, and low-sodium vegetable stock until completely cooked.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

This stock is perfect for our Curried Winter Vegetable Pie (p. 268), for soups, and as a replacement for water when cooking rice.

“The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company” by Paula Haney, Allison Scott
from The Hoosier Mama Book of Pie: Recipes, Techniques, and Wisdom from the Hoosier Mama Pie Company
by Paula Haney, Allison Scott
Agate Publishing, 2013

• Add the potato, carrots, broccoli, broth, oregano, thyme, and bay leaf and bring them to a boil.

“My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours” by Melissa Gilbert, Dane Holweger
from My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours
by Melissa Gilbert, Dane Holweger
ABRAMS (Ignition), 2014

1 | For the stew, add onion and garlic to a large saucepan and sauté with 2 tablespoons vegetable broth over medium­high heat until translucent.

“The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes” by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes
by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
BenBella Books, Incorporated, 2013

Add tomatoes, potatoes, carrots, celery root, reserved whites of leeks, strained broth, and garlic paste to pot and bring to simmer over medium­high heat, then reduce heat to medium­low and simmer, partially covered, until vegetables are tender when poked with skewer or paring knife, about 25 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

If you’re making a root vegetable­based soup for kapha, use some roots that are less sweet, such as burdock root, radishes, turnips, and ginger.

“The Ayurvedic Vegan Kitchen: Finding Harmony Through Food” by Talya Lutzker
from The Ayurvedic Vegan Kitchen: Finding Harmony Through Food
by Talya Lutzker
Book Publishing Company, 2012

In 4-quart saucepan, combine root vegetables, potatoes, enough water to cover, and 2 teaspoons salt; heat to boiling over high heat.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Grate the carrot, parsley root and onion and set to boil with 1 l water, until all vegetables are tender.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

This hearty vegetable stew is perfect for cold winter nights.

“Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started” by Rockridge Press
from Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started
by Rockridge Press
Callisto Media Incorporated, 2013

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • I’ve only just found your channel after turning to YouTube to try abc be more healthy. I’ve always liked the idea of natural and organic, plus love homemade things but never knew how to incorporate this into my life. I absolutely love your channel. You have the best ideas and clearly explained and easy to watch. Every day I now look forward to trying something else from your channel. Thank you so so much for your fantastic videos. Best wishes from England, Jodie x

  • one of the best demonstrations for a simple roasted vegetable stew. I wouldn’t have thought to thicken it up with arrowroot. But of coures I use it in stir frys. Excellent.

  • I’m from germany and you can still quite commonly find and buy celery root and parsley root here! In fact many germans only eat the celery root and not really the stalks… It’s very common for soups. I in fact can barely stand a vegetable soup without celery root in itit just adds a taste I really like and would miss otherwise.

  • Put the flour into the butter to make a roux. One part butter to one part flour. Then slowly add the broth to pot, it will thicken while it heats up. Continue adding some more broth want to get hotter boils up again at a little bit more broth. For a quart of broth use 3 parts of flour and 3 parts of butter. My name is Margo Kwiatkowski I am a chef since 1984, and I am a Girl Scout since 1966, and I love to cook ��‍�� outside etc camping ��. You can call me I am retired 219-865-2465. ����������‍������

  • Olive oil for ever ❤️❤️❤️ I am not going to fall for a new fad and bullshit research that claims oil is bad for you. Come to Ikaria, one of the blue zones and say that. A 110 year old person will break your heads with a stone.

  • In an ideal world you’d make you’re own veggie stock and you’d have a 12-hour sleep ����. Nice to have this stew taught by true irish x2.

  • Looks nice, but soooo much salt…wow.
    Btw, in Spain we use both the green and the white part of the leeks, depending on what we are doing…

  • All the spray chemicals are in the skin of the root vegetables too unless you use organic, otherwise if you don’t peel thoroughly wash and scrub the skins.

  • U dont need the powder stock or the white wine or the tamari,jaysus sake. Veg stock is already made with the carrots, onions, garlic, parsnips, bay leaf and thyme, a stick of celery is great also. Bit of salt and pepper thats it.

  • Ok I just have to say that you guys are adorable and I love how you are responding to nearly each and every comment! Stay awesome:)

  • These guys came to our olive oil shop in Ghent, Belgium! They loved it! And they were really lovely themselves! Didnt know they were on foodtube with Jamie Oliver! Wow!

  • Awesome no oil. A little here and there fine but omega 6 (oil) is easy to get and the balance of omega 6 to 3 is important. Was there any other seasoning other than salt and Tamari?

  • wow amazing recipe, love it love it love it. my kids are allergic to nearly all vegetables though so adapted it for them. we have a great irish pub where we holiday and they serve the best chips and doderage. yum

  • I want to try this Irish stew today, but I can’t find the recipe. I think the link is not working. It says “oops, cannot find this”

  • Absolutely fabulous! I made this for St. Patrick’s Day, and my 19-month-old son had leftovers for dinner last night! He loved it! Lots of “MmmmMmmm’s!”

  • So I’d prepped all my veg but needed to wash up before going ahead and cooking this delicious looking meal. To gain some last minute advice, whilst washing up I put the video at 0.5 speed as wanted it to last around 10 minutes (time to wash up) and omg it’s pretty damn funny! It’s as if the lads have had a few too many to drink, gone ahead and cooked a stew, slurring their way through the video and! Still managed it in ten minutes though lads; good show haha Much love to the both of ya!

  • Ooooh… nice. It’s the right time for this in Australia. Edit 3 days later I made it today with my own homegrown parsnips and turnip (Swede) and bought carrots. IT IS ABSOLUTELY DELICIOUS.

  • Colcannon is a vegan dish I’ve been meaning to try, but my husband beat me to it and made this for dinner tonight in honour of St. Patrick’s Day. It was delish, thanks!

  • What has your experience been? I dissolved a teaspoon of himalayan pink salt in a small basin of water to soak apples and pears. After a while you would think that all the salt would have melted or dissolved with no residue. To my dismay, I saw sandy reddish and white residue resembling beach sand size grains. I thought that these could be harder salt cystals, but when I took some grains to bite it expecting to get the salt crystal crunch and taste, I discovered to my dismay that it was not at all salt. The residue was sand and other colored reddish non-edible and digestible particles. So beware of these rock salts. Do the water solubility test to check out what you purchased. I am inclined to think that we are sometimes better off purchasing the mass produced ionized salt because the organic stuff have other undigestible particles that would collect and settle somewhere in our bodies that will be eventually detrimental to our health and well being. Check out your salts at home. How clean are they? Why is everyone singing the same tune of how great natural salts are? Is there any science behind this band wagon?

  • I really enjoy your videos…. They are really good quality and informative! Could you do recipes that are British Indian fusion food? I really love Indian food and would love it learn some basic recipes

  • He be like….you need to eat clean…And cook oil free…M like I’m in good shape..I don’t want zero figure…������let me eat some aalo nan and chole…������

  • Not at all surprised there’s no onions here. I imagine it’s more savory umami which is also probably why the parsnip wasn’t clashing!

  • In euro markets celery is a lot different than the type we have in the US, not thick wide stalks and has a root base if I remember correctly, never had the chance to buy some though.

  • After watching ‘This Morning’s’ video last week on their live vegan debate, to the lady on the panel who claimed that veganism needs to be made “more accessible” and “less elite” for families with low incomes… I would love for her to see this amazing duo and their videos like this, to show her that vegans are not all ‘elitists’ and that we can cook plenty of recipes that are healthy and cheap!!:)

  • German parsley or parsley Humburg Rooted is what they used. You can purchase seeds from!!!!! Bakers Creek has amazing variety. I got so excited when you said that because I just ordered those for the first time yesterday lol.

  • Been meaning to make this for a while and found the time this evening. Absolutely delicious! I added some lovely fresh thyme and red split lentils. Out of every channel I watch, I cook more of your recipes than any others. Your recipes are extremely easy to follow and you always use readily available ingredients. Keep up the fantastic work guys!

  • Super fantastic…and thanks for a recipe with zero oil! Love your good vibes. Your vegetable stock looks rich and chock full of flavor!

  • i work two jobs so it’s essential that i have premade meals if i wanna stay healthy all week! I love stews cause it’s got ingredients I can buy at the weekend and then have for the 8AM-10PM days almost all week. Love this one cause it’s got tons of protein. Definitely trying this at the weekend. Can I substitute the potato for a sweet potato or will that ruin the flavor?

  • This is such a good Recipe. Made it yesterday as a nice afternoon lunch with a friend. I’ve never had Turnip or Parsnip so this was really a neat experience. I really enjoyed it.

  • Looks fantastic! Would love to see you guys cook with Ching he Huang. Adore her. You have the same dedication to health and energy.

  • “There’s just something about a potato” says every Irish person ever. They’re so perfect and homey and versatile! ♥ Thanks for the stew recipe. Love stews during the winter months.

  • Been making a variant of this for years. Try adding a very small amount of apple cider vinegar, the same amount of cabbage as carrots, stewed tomatoes and kielbasa or bratwurst. One of my favorite meals. Note: If you feel adventurous use lamb or pork belly instead.

  • You guys are so uplifting and this is so delicious! I love the energy! I’m so happy to see Jaime show us all these vegetarian/vegan dishes as I’m vegan myself. It’s fantastic as I know who to follow on youtube 😉

  • yo dudes,
    are there written recipes to this? I’m missing them lately:I but maybe they are just not linked?

    anyway, I love your recipes <3, thanks for the awesomeness:)

  • hello just added the video to my vegetarian and vegan living and recipes  i will  cook it for myself too  may i ask what oven temp is best  many thanks and best wishes paul from endland

  • Tried this today with my family, all raved about it, did not have Tamori, even in Morton’s they don’t have it. Do you have it in Greystones. Anyway big time yum, and making it again soon.

  • Hi Happy Pears,
    thanks for that lovely recipe.
    Is it okay to put the leftovers into the freezer and reheat the stew or does it affect the kale?

  • Great recipe! Thank you!:) (in Romania, celery root and parsley root are used in most soups (in small quantities) and are found everywhere, in any market and almost every single store that sells produce, any time of the year celery stalks are kind of hard to find, though) Again, thank you for the recipe! I’m looking forward to trying it!:)

  • If you could create a dish that felt exactly the way you explained AND felt like having the perfect partner with you in the bed to snugglefvck… I’d be really impressed.

  • Gosh…. I love every kind of soups…. <3
    I found your channel and subscribed it 2 days ago… and I can’t resist! I’m watching your films whole weekend! All the time!
    I love it, and in same time I hate it:P Why I hate? because everytime when I’m watching I’m getting hungry:P

  • This is one of those channels like Captain Disillusion where I see a video, the quality is so high and the style so consistent that it appears to be one of their brand new videos, and then I realize it was from multiple years earlier and my jaw drops.

  • When you go to Aldi or other grocery stores in Germany they always have celery root with their vegetable packages and it is great for making soup with. I had know idea what it was til I bought it.

  • Thanks for posting. I would add the mushrooms & tamari at the start with the onions to help them build up the umami flavour profile. Maybe some celery or leeks too for more depth. Add some red lentils and/or beans in there for protein. It’s a really low-protein meal otherwise so you’ll be hungry an hour or two after eating it.

  • My Oma used to make something very similar….though she always used celery root. She usually added sliced garlic to it also, and she always added the tempered egg to thicken.

  • I have a question it looks like the cookfire is on top of a wooden shelf? If that’s so, how do you keep it from catching on fire?

  • Absolutely bastardising Irish Stew! Irish stew has no herbs, no stock, no leeks, chunky carrots, turnip, celery, onion, potato and mutton, salt n pepper and water! Brown ur mutton, dust it in flour throw everything into a big pot, add water to cover, salt and pepper, bring to simmer and then turn down to a low heat and leave to cook for 6-8hrs! That’s how all r great great great grandparents done it! Eat it the second day, most would prepare the night before and leave cooking on the range over night!

  • i’m gonna cook this, vegan style, in january 2020:3
    thx for uploading, i rly wish i had found your channel before becoming vegan <3

  • I have learned from mom..She uses only essentials, no garam masala in daily food….Quite plain and simple…And it tastes like heaven…

  • Dudes, does the garlic not burn if you put it into a super-hot pan with the onions like that? Or does the immediate addition of some of the veg and putting the lid on prevent that?

  • Yo dudes, I’m back. I had some left over brown rice in the fridge as well as the stew. I put the rice in a casserole dish and poured the stew on top. Then, when it was heated through, I put it on a plate and put just a little bit of vegan butter on top. Well, OMG! It went from a belly hug to a full blown sexual food experience. Yay!!! The flavours must have done a tap dance in my fridge overnight because the flavours were so good. Thanks a million for this. Xo

  • You should peel the roots after washing them and then add the peels to the soup to boil them, too (I use a round tea sieve ball thing to remove them). The Carrots greens should go into the soup, too.

  • Cellery root (has a round size, whitish color, rough peel and varies in size around a fist) is absolutely crucial ��… and makes soups so much more delicious ��… you can also use it in potato salad, fry it as chips or coat it like Schnitzel ��… and it is one of the power detoxing vegetables…
    parsnip root has nothing of the taste of parsley root, which is also a power food… but of course you can vary the recipe ��…

  • Okay, so carrots, parsnips and turnips is an old British dish that my late Mom used to cook. My late Uncle called it “bubble and squeak” however, I’ve been told that’s a different thing.
    My maternal Grandfather was Austrian or something,
    I’m not sure though as some of the family tree details don’t quite add up.

  • Thank you so much for all the videos! I’ve been scratching my head about what to do with all the random root veggies I have (long story). I tried this recipe, but with a twist because I didnt have turnips, I had beets! It’s so yummy! Thanks for the inspiration!

  • These are the kinds of recipes I love. Shows you can do quite a bit with a little if you know how to make the most of it. As someone below mentioned this strikes me as a very basic, very common “staple” type dish for laborers and those with few means. Requires simple ingredients and little actual skill in making. Boil up some meat broth from bones or bits that can’t be eaten properly, little fat to cook the veggies if there’s no butter available. Couple of eggs and a pinch or two of salt and boom, there’s dinner.

    Not flashy but is still hearty, flavorful, and could go a long way to feed a good sized family if you make a big enough batch. Also fairly healthy all things considered with the eggs providing some solid protein and the carbs from the vegetables.:)

  • why this video shows someone tossing away boiled starch water and add starch water from OAT back into the pot?  WHY NOT JUST PUT THE POTATO IN THE POT OF STEW? packing and make of that oat starch water IS COSTING ENVIRONMENT BECAUSE PACKAING COSTS FUEL AND NATURAL RESOURCES and quality of the oat starch/milk in there isn’t as good as FRESH FROM POTATO because it’s been stored in the container for longer

  • The notion that fat is bad for you is a total lie. Lard is good for you. Pure butter is good for you. Most oils are good for you (especially olive oil). My grandad has eaten a diet high in saturated fat since he was a tot, and he’s 102. It’s a lie that food companies who make their living selling processed foods have sold us. If fat were so bad, how do you explain how our ancestors ate and how many native populations STILL eat?? I know people who eat nothing but fatty red meat (all fruits and veggies cause them excruciating stomach bloating) and have perfect cholesterol and vitamin levels. All are at healthy weights with low body fat percentages. It’s SUGAR and PROCESSED FOOD that is killing the human species. These foods are as far removed from mother nature as can be. Hence, the Time Magazine cover story with a stick of pure butter and a caption that said: “We’re terribly sorry, but we were wrong.” I have zero issues using vegetable oil and a couple of tablespoons of pure butter to start off an amazing stew. My stomach can only handle maybe 40% of the produce aisle, even though I use digestive enzymes and probiotics. The key with FAT is that it causes satiation in the human stomach, and so you don’t eat as much. My granddad who is 102 eats half the food that most Americans eat because fat kills his hunger. Vegetables are almost pure water. They don’t kill hunger. They have their value and purpose if your stomach can tolerate them, but we MUST get out of this mindset that fat is bad for you.  The processed food companies want you to believe close to mother nature fat is bad because if people ate more of it, it would eat into their sales. Why do you think the company that makes Lays Potato Chips says that no one can eat just one? It’s because you can’t! It’s fake food. It doesn’t kill your appetite. You keep reaching for the bag. I understand the ethical issues regarding vegetarianism and veganism, and if you can eat this way, more power to you, but there are thousands of patients seeing integrative physicians in this country who cannot consume hard to digest veggies. Hence, they must eat meat to survive. I spent too many years in agony. If a cow has to be sacrificed, so be it. Of course it should be noted that because people like me and my granddad don’t eat as much food, we can afford to consume things like hormone free, free range chicken and such. We keep the meat portions to small levels.

  • Tried this recipe tonight. Added chili pepper flakes, and turkey sausage so my partner wouldn’t scream I was trying to make him eat “bird food”. Next time will add some Tuscan kale.

  • The twin with the “tree”, can you make a video saying 33 and a third? I presume, being Irish, you have a good sense of humour!
    Great video! I remember the early 70’s in Dublin having to survive as a vegetarian from 8 pounds a week

  • Just made this for myself and my parents to encourage them to eat more plant based meals, and I’m happy to announce they cleaned their plates!

  • Delicious. It’s summer here in Australia but this is still a great meal. I just love the smell of fresh parsnips when you cut into them Thank you and kindest regards from Australia ��❤️

  • I have been trying and failing to make a vegan stew for years. As an Irishman this has been very frustrating. Thankyou for this receipe it is fantastic!

  • Made this the other night exactly as shared except for the salt and it still felt like a big belly hug! Absolutely delicious. So glad I found your channel!

  • I’ve made something similar for over 20 yrs…sometimes use just what you have at hand. I rather love the taste of parsnips and turnips myself!������…although love celeriac too.

  • belly hook? what part of the world are you from? By the way I went out and bought all the ingredients and making this for my lunch at work this week.

  • The mashed potatoes with kale is actually something we in the Netherlands think is traditionally Dutch! We eat it with rookworst, smoked sausage, and lardon.

  • I made this it it was great, however I must have added too much Sauce because it was too strong. That or I let the water evaporate too much. But still overall good.

  • Could we make this soup without thickening it? My mom is allergic to flour and I’m not too keen on putting raw egg yolks in my soup lol

  • Now I have to figure out to grow some parsley root, and maybe I can taste the roots of my garden parsley to see if that’s a thing! Root soups are great medicinal soups for colds, flu, and other winter ills. It does a great job helping fortify the system as well as strengthening the bowels and soothing tummy aches. I make a 7 root soup with potato, turnip, carrot, Jerusalem artichoke, ginger, garlic, and a touch of horseradish. Onion is welcome and optional.

  • Isn’t it unsafe to just poor egg yolks into a warm soup? I would be scared of salmonella poisoning but I may just be paranoid. This seems like it would be great base recipe for a vegetable soup to add some more ingredients to.

  • I’m so glad I found this video. (Love your whole channel!) I get parsnips, rutabaga, and turnips in my produce box delivery in the wintertime. I’m always interested in different things to do with them. So far, I’ve used parsnips in my pot roast veggies, but that’s it. I’m looking forward to trying this when they come back in season!

  • I made this soup today! I had Sun chokes, carrots, and daikon radishes as my roots. I added mushrooms, bay leaf and kale. One of the best soups I’ve ever had

  • I absolutely love this recipe. Making it now. Twice in a week lol.
    As a person who has been vegetarian for 20yrs and still craves that meaty texture and love gravy this is most definitely the recipe for me:) Thank you thank you so much for posting this. Can’t wait to check out your other recipes!

  • Why all the negativity surrounding olive oil? To say it can cause health implications is scaremongering plain and simple. In moderation it offers numerous health benefits such as high levels of antioxidants and monounsaturated fats, powerful anti inflammatory properties, protective against cardiovascular issues, it doesn’t cause weight gain etc etc etc.It is all about choosing an extra virgin olive oil that has been responsibly resourced preferably organic. Plus it’s a useful kitchen staple to have to hand for skin and hair health. I’m shocked to find a channel with recipes actively trying to avoid a beneficial ingredient.

  • The fact that no one commented about that hilarious tiny bit of kale between your teeth makes me sad. Great recipe! I tried cooking without oil and so far it’s been a few bland, horrible tasting fails, but this one seem to make a lot of sense. Thank you!

  • I’ve made this twice since you guys uploaded the video! It’s simple, easy to throw together and a great way to use up ingredients in the house. Thanks for the tips! I never knew about the importance of sweating carrots. ��

  • A root soup hey? If I said that here in Australia, people would think I was participating in sexual innuendo! Aussie euphemisms aside, the soup looks really good. Only thing I would have done differently would have been to cut the veg into macedoine (large dice) rather than jardiniere (the strips you cut). In my mind that would make the dish easier to eat with a spoon, but if the recipe says to do it a certain way, best to do it that way.

  • It probably cost us a wee bit more for the items here in chilly Minnesota but it was worth it and I have plenty for the week. This stew is AWESOME! I have been vegan for just about 6 months now while I have gotten the hubs about 90% there. (Truth be, he’ll probably remain there but so much better than 100% carnivore that he was!)
    Made this stew today. Added a few green beans I had in the fridge, a tin of white kidney beans and a vegan apple sage sausage. Truly a warm belly hug! And you know it’s good when the hubs says please make sure to make this again over the winter. ��������
    Thanks, Happy Pear dudes!

  • Thanks for sharing and I’m definitly going to give this a try. To be honest I’m bussy browsing your channel for any vegetarian recipy or things that I can adjust to my diet:-)

  • I’ve just made this!! Frankly speaking, it’s incredibly tasty!! I’m quite impressed because i didn’t expect it to taste so good!! First time ever i put swede and parsnips in my food.. and.. I’m not disappointed!! Thank you so much!!!

  • why are people so obsessed with kale? it’s one of the least nutrient-dense leafy greens and it doesn’t taste nearly as good as regular cabbage

  • Some people wonder why there were no potatoes in this soup. The recipe is from a german cookbook from the 18th century.
    Potatoes were not very popular at this time in germany.That might be the reason.

  • Wow….Very rustic stew veggie, full flavors, spicy, strong and very healthy. Thanks Irish brothers to sharing this video with us. Thank you @*****!

  • I think this oil free cooking is stupid. Mediterranean Cusinie is said to be the most healthiest even though they eat loads of olive oil, soo….

  • This is my most flavorite dish that I ever watched yous make, just vegetables lol no meat substitute. Brrilliant for when feeling a chill, it reminds me so much of coming in after school been caught in the rain and mammy has the dinner ready. Like the scene in ratatouille and the critic tries remi’s ratatouille:-)