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Irish Root Vegetable Stew
1h 10m$11.04

Irish Root Vegetable Stew

A rustic vegan Irish stew filled with chunky potatoes, carrots, parsnips, turnips, yellow onion, and green cabbage. Low-sodium vegetable broth, dried thyme, dried parsley, and bay leaves keep it simple, hearty, and plant-based.

  • budget-friendly
  • cabbage
  • carrots
  • cold weather
  • comfort food
  • dairy-free
  • dinner
  • egg-free
  • family-style
  • gluten-free
  • Irish
  • irish root vegetable stew
  • irish-inspired
  • lunch
  • main course
  • make-ahead
  • meal prep
  • nut-free
  • one-pot
  • onion
  • parsnips
  • plant-based
  • potatoes
  • root vegetable stew
  • root vegetables
  • rustic
  • shellfish-free
  • simmered
  • soy-free
  • stew
  • stovetop
  • supper
  • turnips
  • vegan
  • vegetable broth
  • vegetable stew
  • vegetarian
  • western european
Bundle it with similar meals
20 min prep45 min cook6 servingsmedium
Cuisine
Irish-Inspired

Shopping options

Check ingredients to include themPackage used · most used first

potatoes · 1.5 Pound

Russet Potato

100%

In recipe$1.49
To buy$1.49
Details
Fresh Potatoes · 1 lb$0.99 per packageBuy 2Package use: 100%Product matchEstimated

carrots · 12 Ounce

Carrots

100%

In recipe$0.97
To buy$0.97
Details
Fresh Carrots · 1 lb$1.29 per packageBuy 5Package use: 100%Product matchEstimated

turnips · 12 Ounce

Turnip

100%

In recipe$1.87
To buy$1.87
Details
1 lb$2.49 per packageBuy 1Package use: 100%Product matchEstimated

parsnips · 8 Ounce

Parsnips Bulk

83%

In recipe$1.49
To buy$1.79
Details
1 lb$2.99 per packageBuy 2Package use: 83%Product matchEstimated

low-sodium vegetable broth · 6 Cup

Simple Truth Organic® Low Sodium Vegetable Broth

Sale

75%

In recipe$3.00
To buy$4.00
Details
Simple Truth Organic · 32 oz$2.29
Sale
$2.00 per packageBuy 2Package use: 75%Product matchEstimated

green cabbage · 12 Ounce

Green Cabbage

30%

In recipe$0.74
To buy$2.48
Details
1 lb$0.99 per packageBuy 1Package use: 30%Product matchEstimated

yellow onion · 1 Count

Kroger® Yellow Onion 3 lb Bag

21%

In recipe$0.71
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 21%Product matchEstimated

bay leaves · 2 Count

Kroger® Bay Leaves Container

11%

In recipe$0.24
To buy$2.19
Details
Kroger · 0.13 oz$2.19 per packageBuy 1Package use: 11%Product matchEstimated

dried thyme · 1.5 Teaspoon

McCormick Whole Thyme Leaves

7%

In recipe$0.44
To buy$6.29
Details
McCormick · 0.75 oz$6.29 per packageBuy 1Package use: 7%Product matchEstimated

dried parsley · 2 Teaspoon

Kroger® Parsley Flakes Shaker

4%

In recipe$0.09
To buy$2.19
Details
Kroger · 0.82 oz$2.19 per packageBuy 1Package use: 4%Product matchEstimated

ground black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

kosher salt · 1 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated
Common ingredient

Cost Summary

Availability unavailable
$11.04

· only what you use

$1.84

per serving · 6 servings

You pay at checkout$26.66
41% used in this recipe$15.62 unused

All ingredients selected

Checkout$32.84
Recipe portion$11.12

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • potatoes-1 1/2 lb
  • carrots-12 oz
  • turnips-12 oz
  • green cabbage-12 oz
  • yellow onion-1 large
  • parsnips-8 oz
  • low-sodium vegetable broth-6 cups
  • dried parsley-2 teaspoons
  • dried thyme-1 1/2 teaspoons
  • bay leaves-2 count
  • kosher salt-1 teaspoon
  • ground black pepper-1/2 teaspoon
1
Prepare the root vegetables
Cutting Board
Chef’s knife
Vegetable peeler

Wash and peel the root vegetables, then cut them into sturdy chunks as listed so the potatoes, carrots, parsnips, and turnips stay distinct in the stew.

Use a stable cutting board and keep fingers tucked away from the knife blade while cutting firm root vegetables.

1 1/2 pounds potato
12 ounces carrot
8 ounces parsnip
12 ounces turnip
2
Soften the onion
Measuring Cups
Wooden spoon
Large Dutch oven with lid

Add 1/4 cup of the low-sodium vegetable broth and the yellow onion to the Dutch oven over medium heat; cook until softened for about 5 minutes, stirring often.

1/4 cup vegetable broth
1 Count yellow onion
3
Add roots and herbs
Measuring Spoons
Wooden spoon
Large Dutch oven with lid

Stir in the potatoes, carrots, parsnips, turnips, dried thyme, dried parsley, bay leaves, kosher salt, and black pepper; coat the vegetables with the herbs and cook for 1 minute.

1 1/2 pounds potato
12 ounces carrot
8 ounces parsnip
12 ounces turnip
1 1/2 teaspoons thyme
2 teaspoons parsley
2 Count bay leaves
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
4
Simmer the stew base
Wooden spoon
Large Dutch oven with lid

Pour in the remaining low-sodium vegetable broth; bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 minutes.

5 3/4 cups vegetable broth
5
Add cabbage and finish simmering
Wooden spoon
Large Dutch oven with lid

Stir in the green cabbage; cover again and simmer gently until the cabbage is tender and the roots are fork-tender but still chunky, 10 to 15 minutes.

Steam can burn when lifting the lid; open it away from your face.

12 ounces green cabbage
6
Rest and serve
Wooden spoon
Large Dutch oven with lid

Remove the bay leaves; let the stew rest off the heat for 5 minutes, then ladle into bowls while hot.

7

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