Spicy, Tomato-Based Vegetable Stew

This stew leans heavily on humble winter root vegetables and lets them shine. Three pounds each of carrots, turnips, and parsnips, plus two pounds of mushrooms, simmer down in a tomato-thickened broth pepped up with hot chili pepper and dried Italian herbs.

The order of the saute matters. Onions and garlic first to build the aromatic base, then the chili to bloom its heat, then the harder root vegetables. Mushrooms go in last because they release liquid quickly and you want their searing not steaming. Once everything is sweated, the stock barely covers the pot and tomato paste deepens into the broth as it simmers.

Serve over fluffy couscous, the way Moroccan and North African vegetable stews are traditionally plated. Stir in cooked meatballs or sliced spicy sausage if you want a more substantial main. The stew freezes beautifully, so making the full 12-serving batch and stashing portions for later is the move.

Chef Tips

• Cut the root vegetables into similar-sized chunks so they finish cooking at the same time
• Add the chili at the start with the aromatics, blooming heat in oil gives a deeper warmth than tossing in raw later
• Taste regularly during the simmer and adjust seasoning, root vegetables absorb a lot of salt
• Stir tomato paste in well so it dissolves rather than sitting in lumps

Variations

• Add 1 can of chickpeas for extra protein and a Moroccan tagine feel
• Stir in 1 teaspoon ground cumin and ½ teaspoon cinnamon for a North African spice profile
• Top finished bowls with toasted almonds and fresh chopped parsley