Turkey, roots and celeriac stew with an oriental touch
This stew is real comfort food. I’m a big fan of roots and the carrot family. They are very tasty, a bit sweet and loaded with fibers and vitamins (including vitamin A, beta-carotene, vitamin B and C). The combination of spices we used, gives this stew an original oriental touch. The celeriac in is a perfect replacement for potatoes (which are fast carbs with a big effect on your blood sugar).
You can perfectly turn the stew into a vegetarian version, leaving out the turkey.
This is a dish the whole family will love!
30 min
2
Ingredients
- 500 gr turkey filet cut into small cubes
- 6 big carrots (if possible different colors)
- 2 pc of parsnip roots
- 1 red onion chopped in small pieces
- 1 garlic clove
- ½ celeriac
- 2 tbs bio coconut oil (odorless for cooking)
- 250 ml of vegetable broth (from a Bio cube or freshly made)
- 2 teaspoons arrowroot dissolved in a bit of water
- 4 dates cut in pieces or a handful of raisins
- salt & pepper
- Optional: fresh coriander or parsley (to garnish)
ORIENTAL SPICE MIX
- 1/2 tablespoon coriander seeds
- 1 1/2 teaspoon Ras el Hanout
- 1 teaspoon cumin seeds
- Mix the 3 spices and crush them the in a mortar
Preparation
- Heat the coconut oil over medium heat in a big pan
- Sear the turkey until golden brown on all sides.
- Meanwhile cut the carrots, parsnip and celeriac in small dice
- Add the chopped onion and garlic and stir fry for a minute
- Add the carrots, parsnip and celeriac and mix well.
- Add the mix of the spices; salt & pepper.
- Let it simmer on a slow heat for a couple of minutes
- Pour in the vegetable broth and let the stew cook gently for 10 minutes.
- Add the dates and pour the dissolved arrowroot in the stew and stir everything well.
- Let it simmer over low heat for another 5 minutes.
- Add some fresh coriander or parsley just before serving.
ENJOY!