Spiced Anatolian Root Vegetables

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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.

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Spiced Anatolian Root Vegetables

By Diane Kochilas

Prep Time 10

Cook Time 40

Servings

Greek – Inspired, Greek Recipes, Mediterranean Diet, Recipes, Salads, Thanksgiving, Vegetables

Prep Time 10

Cook Time 40

Servings

Greek – Inspired, Greek Recipes, Mediterranean Diet, Recipes, Salads, Thanksgiving, Vegetables

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

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.
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.
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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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Spiced Anatolian Root Vegetables