Parsnip Stew
A hearty parsnip stew with tender pork, layered with potatoes and onions, simmered in milk for a creamy, comforting meal perfect for cold evenings.
Ingredients
Instructions
- Fry out the pork in a kettle until browned.
- Add a small sliced onion to the kettle.
- Layer sliced potatoes over the onion.
- Add a layer of sliced parsnips on top of the potatoes.
- Pour in a small amount of water and cook until vegetables are tender.
Tips & Substitutions
For added flavor, consider incorporating herbs like thyme or rosemary while cooking. If you want to substitute ingredients, chicken can work well instead of pork, and you can use cream in place of milk for a richer stew. Ensure the vegetables are cut into uniform sizes for even cooking. For a spicier kick, add some chili flakes.
Serving Suggestions
Serve the parsnip stew warm, garnished with fresh herbs for a pop of color. It pairs beautifully with crusty bread or a side of sautéed sauerkraut for a delightful contrast. For a complete meal, consider serving it alongside a light salad. This dish is hearty enough to stand alone but also complements other pork recipes well.
Storage & Reheating
Allow the parsnip stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or milk if it thickens too much. Ensure it's heated through before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Parsnip Stew contains roughly 452 calories, with 7g protein, 78g carbohydrates, and 13g fat. It is an excellent source of iron (34% of the Daily Value), calcium (32% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this stew?
Absolutely! Feel free to add carrots, turnips, or even celery for more depth of flavor. Just make sure to adjust cooking times based on the vegetables you choose, as some may require longer to become tender.
Is there a way to make this stew thicker?
Yes, you can make the stew thicker by mashing some of the potatoes and parsnips once they are cooked. Alternatively, you can create a slurry with cornstarch and water, stirring it in towards the end of cooking to thicken the broth.
Can I make this stew in advance?
Definitely! This parsnip stew tastes even better the next day as the flavors meld. Prepare it a day ahead and store it in the refrigerator. Just remember to reheat it gently to maintain the texture of the vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).