Root Vegetable Stew and Cheesy Ciabatta
with Parsnip, Carrot and Potato
- Milk
- Cereals containing gluten
- Sulphites
- Celery
- May contain traces of allergens
- Cereals containing gluten
Our Root Vegetable Stew and Cheesy Ciabatta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1
Parsnip
1
Carrot
225
Closed Cup Mushrooms
1
Baking Potato
2
Garlic Clove
90
Mature Cheddar Cheese
(Contains: Milk)
2
Ciabatta
(Contains: Cereals containing gluten May be present: Cereals containing gluten)
28
Red Wine Stock Paste
(Contains: Sulphites)
15
Vegetable Stock Paste
(Contains: Celery)
30
Tomato Puree
1
Dried Rosemary
Not included in your delivery
1
Plain Flour
500
Boiling Water
½
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
Trim the parsnip and carrot (no need to peel), then slice both into rounds about 1cm thick.
Quarter the mushrooms. Chop the potatoes into 2cm chunks (no need to peel).
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the potatoes, carrot, parsnip and mushrooms. Season with salt and pepper, then stir-fry until slightly tender and browned, 8-10 mins.
Meanwhile, boil a full kettle.
Grate the cheese. Halve the ciabatta and lay onto a baking tray, cut-side up.
In a measuring jug jug, whisk together the flour, red wine stock paste and vegetable stock paste. Slowly whisk in the boiling water (see pantry for amount) until smooth.
Add the tomato puree, dried rosemary and the garlic to the veg and cook until fragrant, 1 min.
Slowly stir the stock mixture into the veg until incorporated. Bring the stew up to the boil whilst stirring, then reduce the heat to medium and simmer until the veg is tender and the stew has thickened, 12-14 mins.
Season with salt, pepper and sugar (see pantry for amount). Add a splash of water if needed.
While the stew simmers, preheat your grill to high.
Lay the ciabatta onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with a little olive oil.
Top with the grated Cheddar and season with pepper.
Grill the bread on the top shelf of your oven until golden, 4-6 mins.
Share the root vegetable stew between your bowls.
Serve the cheesy bread alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The stew delivers warm, hearty flavour with a rich sauce; some find it a little bland and suggest adding a pinch of cumin, ginger, or a splash of hot sauce to lift it.
- Ease of prep: Most find this straightforward and easy to pull together, though the vegetables can take longer to soften than the recipe suggests.
- Suggestions: Chop parsnips and carrots into smaller pieces to help them cook through evenly; some also recommend peeling the root vegetables and simmering the stew a little longer than stated for a better texture.
- Next-day meals: Leftovers keep well and taste just as good the next day; one reviewer blended the stew with extra water to make a soup that went down well with the whole family.
- Protein boost: Adding a tin of chickpeas, butter beans, or lentils is a popular way to add protein and make the dish more filling.
- Ciabatta tips: The cheesy garlic ciabatta is a highlight for many; keep a close eye under the grill, as a high heat can catch the edges quickly.
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