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Warm and Cozy Fall Potluck Root Vegetable Stew

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A rich and creamy root vegetable stew perfect for fall potlucks, packed with potatoes, carrots, and parsnips in a velvety broth seasoned with thyme, garlic, and smoked paprika. Cozy, comforting, and crowd-pleasing.

  • Total Time: 90 minutes
  • Yield: 8 servings

Ingredients

  • 2 lbs Russet potatoes, peeled and diced
  • 1 lb carrots, peeled and diced
  • 1 lb parsnips, peeled and diced
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: crispy fried onions or toasted pumpkin seeds

Instructions

  1. Peel and dice potatoes, carrots, and parsnips into 1-inch cubes. Mince garlic and chop onion. Soak potatoes in cold water while prepping other vegetables.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion for 5–7 minutes until soft and translucent. Add garlic and thyme; cook 1 minute more.
  3. Drain potatoes and add them along with carrots and parsnips. Stir in smoked paprika, salt, and pepper. Sauté for 5 minutes to coat and start softening.
  4. Pour in vegetable broth until vegetables are mostly submerged. Bring to a gentle boil, then reduce heat, cover, and simmer for 40–50 minutes until vegetables are tender.
  5. Remove from heat. Stir in heavy cream and chopped parsley. Use an immersion blender to partially blend, leaving some chunks for texture.
  6. Taste and adjust seasoning. Garnish with extra parsley, crispy onions, or pumpkin seeds if desired.

Notes

  • Use Yukon Gold potatoes for a buttery texture as an alternative to Russet.
  • For a vegan version, substitute coconut milk or cashew cream for heavy cream.
  • Store in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheat gently with added broth to thin if needed.
  • Perfect for potlucks when kept warm in a slow cooker on the ‘warm’ setting.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 210
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 20mg

Find it online: https://cooksplash.com/warm-and-cozy-fall-potluck-root-vegetable-stew/