Vegetarian Cream Stew
Cozy up with a comforting bowl of Vegetarian Cream Stew, a hearty and wholesome dish brimming with tender vegetables and a luxuriously creamy broth. Packed with earthy mushrooms, sweet carrots, velvety potatoes, and bright green peas, this recipe transforms simple ingredients into a symphony of flavors. Gently thickened with a milk-based roux and enriched with a touch of heavy cream, every spoonful strikes the perfect balance of richness and freshness. Infused with aromatic thyme and finished with a sprinkle of fresh parsley, this veggie-forward take on classic cream stew is a true crowd-pleaser. Ideal for weeknight dinners or a chilled evening, it's rich in flavor, easy to make, and sure to warm your soul!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 2 stalks celery, sliced
- 150 grams mushrooms, sliced
- 4 cups vegetable broth
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for another minute.
Add the sliced carrots, diced potatoes, and sliced celery to the pot and cook for 5 minutes, stirring occasionally.
Add the sliced mushrooms and continue to cook for another 3 minutes until the mushrooms begin to soften.
Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15 minutes until the vegetables are tender.
In a small bowl, whisk together the all-purpose flour and milk until smooth.
Stir the flour mixture into the pot and cook for 5 minutes, allowing the stew to thicken.
Add the frozen peas, heavy cream, dried thyme, salt, and black pepper, stirring well to combine.
Simmer for an additional 5 minutes to heat through.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 4654 mg | 202% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 65.1 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 894 mg | 69% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5018 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
