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Festive Cranberry & Orange Root Veggie Stew

Festive Cranberry & Orange Stew with Root Vegetables in a rustic bowl, perfect for holiday meals.

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Festive Cranberry & Orange Stew with Root Vegetables in a rustic bowl, perfect for holiday meals.

This Festive Cranberry & Orange Root Veggie Stew is a vibrant, nourishing dish that captures the essence of the holiday season. With tart cranberries simmered with root vegetables, this stew brings a burst of flavors that celebrate the depth and variety of fall produce. The inclusion of juicy oranges adds a citrusy zing, balancing the sweetness of the vegetables and the tartness of the cranberries, making this dish a heartwarming addition to your holiday table.

This recipe is not only delicious but also packs a nutritional punch. Cranberries are rich in antioxidants and vitamin C, while root vegetables like carrots and parsnips provide essential vitamins and minerals. Together, they contribute to a healthy and balanced diet. This stew is a great way to incorporate seasonal ingredients and promote wellness, making it perfect for those looking to maintain their health during the indulgent holiday season.

Perfect for gatherings and special occasions, this stew is a fantastic centerpiece for your holiday dinner or potlucks. Serve it alongside crusty bread for a complete meal. It also makes a wonderful addition to Thanksgiving menus, celebrating the flavors of the harvest. Whether you’re hosting friends or enjoying a cozy night in, this stew will warm your heart and ignite festive cheer.

Festive Cranberry & Orange Stew with Root Vegetables in a rustic bowl, perfect for holiday meals.

Festive Cranberry & Orange Root Veggie Stew

Recipe by Lena Caldwell

Difficulty

Beginner

Servings

4 servings

Prep time

15 Mins

Cooking time

30 Mins

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, chopped
  • 2 medium parsnips, chopped
  • 2 cups fresh cranberries
  • 1 large orange, sliced
  • 4 cups vegetable broth
  • Salt, to taste
  • Pepper, to taste
  • Fresh thyme, for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onions and sauté until translucent.
  3. Stir in chopped carrots and parsnips, cooking for about 5 minutes.
  4. Add cranberries and orange slices, stirring gently.
  5. Pour in vegetable broth and bring to a simmer.
  6. Add salt, pepper, and thyme, then reduce heat to low.
  7. Cover and cook for 20-30 minutes until vegetables are tender.
  8. Taste and adjust seasoning if necessary.
  9. Serve hot, garnished with fresh thyme.

Nutrition Facts

Calories

180

Carbs

30

Protein

2

Fats

7