Spiced Anatolian root vegetables
FUN FACT: If one thing sets Greek food apart from other cuisines across the Mediterranean, it is the prevalence of purely plant-based main courses. This root vegetable stew, while inspired by the spice palette of regions a little further to the East, is a great example of a hearty, totally plant-based, real-food vegan main course. Raisins and olive add meaty texture to the already substantial quality of the root vegetables. But it’s the spices that are most interesting, even from a nutritional perspective. Cinnamon, for example, has the highest antioxidant strength of all the food sources in nature. Cumin is a great source of iron and helps digestion. Coriander is rich in immune-boosting antioxidants and helps build brain and heart health, among other things. I offer these little tidbits to drive home once again that eating a plant-forward diet that is also flavorful is one of the healthiest approaches to living long and well that one can take.
Ingredients
- 1 pound 450 g each trimmed parsnips, carrots, rutabaga, and Yukon Gold potatoes
- 6 Tbsp extra virgin Greek olive oil
- 1 cup chopped red onion
- ½ cup finely chopped green bell pepper
- ½ cup finely chopped red bell pepper
- 2 garlic cloves minced
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 2 bay leaves
- 2 cups chopped plum tomatoes
- 2 cups low-sodium vegetable broth
- 2 Tbsp seedless golden raisins
- 8 coarsely chopped Kalamata olives
- Greek sea salt and freshly ground black pepper to taste
Instructions
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Heat the olive oil over medium-high heat in a Dutch oven or wide nonstick pot. Add the root vegetables and potatoes and brown on all sides, stirring. You may have to do this in batches. Remove with a slotted spoon. Over medium heat cook the onions, peppers and garlic until wilted, about 4 to 5 minutes. Add the spices and stir for a minute or so with a wooden spoon.
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Season the root vegetables and potatoes with salt and pepper and place back in the pot. Pour in the tomatoes and broth. Bring to a boil, reduce heat, cover and simmer until the vegetables are tender, about 30 - 35 minutes.
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While everything is simmering, plump the raisins in ¼ cup warm water. Drain. Add the raisins and olives to the pot 5 minutes before removing from heat. Adjust seasoning with salt and pepper and serve. This is delicious over simple sautéd or steamed spinach or brown or basmati rice.
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