autumn stew

Autumn Stew

Root veggies lend kick (think ginger, garlic and horseradish), color (beet-red and carrot-orange) and nutrition (they’re loaded with Vitamin A and potassium) to your favorite dishes. So head to the cellar or market and pull out your paring knife. These root vegetable recipes came straight from Grandma’s kitchen.


  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 pounds lean pork, trimmed and cubed
  • 3 tablespoons vegetable oil
  • 1 cup onion, peeled and chopped
  • 1 cup apple cider
  • 4 cups chicken broth
  • 2 carrots, peeled and chopped or julienned
  • 2 stalks celery, chopped or julienned
  • 2 cups potatoes, diced or 2 cups fingerling potatoes, whole
  • 1 cup turnip, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • 1 cup parsnip, peeled and diced
  • 2 bay leaves
  • 1 tablespoon ginger root, peeled and minced
  • 1 tablespoon horseradish, peeled and minced
  • piece of cheesecloth and piece of string


Mix flour, salt and pepper in large shallow bowl. Dredge pork in flour mixture. Sauté onion in vegetable oil, then add pork and brown. Pour in cider and chicken broth. Add all but the last three ingredients. Tie the ginger and horseradish together in the cheesecloth and drop in the pot. Add the bay leaves. Simmer covered until veggies are tender, about 45 minutes. Serves approximately 6.

Photo(s) by Todd Zawistowski