Total Time
1hr
Prep 20 mins
Cook 40 mins

Can be made free of top 8 allergens by using sunflower oil instead of margarine

Ingredients Nutrition

  • 4 cups red potatoes
  • 1 cup celery
  • 1 cup parsnip
  • 1 cup celery
  • 12 cup beans (optional, for protein)
  • 12 cup white pearl onion
  • 2 tablespoons margarine or 2 tablespoons sunflower oil
  • 1 12 cups chicken stock (you can just use a whole 14 oz can)
  • 1 tablespoon Worcestershire sauce (Lea and Perrin's is gluten free)
  • 1 tablespoon tomato paste
  • 2 tablespoons brown sugar
  • 1 teaspoon whole grain mustard
  • 2 bay leaves
  • salt and pepper

Directions

  1. .Heat margarine or oil in a large frying pan. Add all of the vegetables (except for edemame if you are using them) and a few grinds (or a light sprinkle) of salt and pepper. Toss to coat and let cook over medium heat while you prepare the sauce, stirring occasionally.
  2. Whisk together chicken stock, worcestershire sauce, tomato paste, brown sugar, and mustard.
  3. Add the bay leaves to the pan and pour the sauce over everything.
  4. Bring to a boil and reduce heat to medium low. Cover and cook for about 30 minutes or until potatoes are soft and carrots are tender crisp. Stir once or twice during cooking so that all of the veggies get coated with sauce. If you are using edemame, add it in the the last 5 minutes, if you overcook them they shrivel up and get icky.