Name: Vegetarian Heksenketel: Mushroom & Root Stew
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1 lb cremini mushrooms (cleaned and quartered); 8 oz shiitake mushrooms (stems removed, caps sliced); 3 pcs carrots (peeled and cut into 1-inch pieces); 2 pcs parsnips (peeled and cut into 1-inch pieces); 1 pcs celery root (peeled and cut into 1-inch pieces); 1 pcs yellow onion (chopped); 4 tbsp garlic (minced); 2 tbsp olive oil; 6 cup vegetable broth; 2 pcs bay leaves; 4 tbsp fresh thyme (stems removed); 2 tbsp fresh rosemary (stems removed); salt (to taste); black pepper (freshly ground, to taste); 0.25 cup fresh parsley (chopped, for garnish)

Vegetarian Heksenketel: Mushroom & Root Stew - Image 1

Witch's Brew

Prep: 25 min • Cook: 75 min. A soul-warming vegetarian take on the Heksenketel, featuring earthy cremini and shiitake mushrooms, a blend of hearty root vegetables like carrots, parsnips, and celery root. This rich stew is simmered in a savory vegetable broth infused with traditional herbs, creating a deeply satisfying and comforting dish perfect for any season.

Preparation time: 25 min
Cooking time: 1 hr 15 min
Total time: 1 hr 40 min
Servings: 6
Course: Main
Complexity: Easy

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Ingredients

1lb cremini mushrooms(cleaned and quartered)
8oz shiitake mushrooms(stems removed, caps sliced)
3 pcs carrots(peeled and cut into 1-inch pieces)
2 pcs parsnips(peeled and cut into 1-inch pieces)
1 pc celery root(peeled and cut into 1-inch pieces)
1 pc yellow onion(chopped)
4 tbsp garlic(minced)
2 tbsp olive oil
6 cup vegetable broth
2 pcs bay leaves
4 tbsp fresh thyme(stems removed)
2 tbsp fresh rosemary(stems removed)
salt(to taste)
black pepper(freshly ground, to taste)
1/4 cup fresh parsley(chopped, for garnish)

Instructions

Stew Preparation

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the cremini and shiitake mushrooms. Cook, stirring occasionally, until browned and tender, about 8-10 minutes. Remove mushrooms from the pot and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Do not burn the garlic.
Add the carrots, parsnips, and celery root to the pot. Stir well to combine with the onions and garlic.
Pour in the vegetable broth. Add the bay leaves, fresh thyme, and fresh rosemary to the pot.
Return the cooked mushrooms to the pot. Season with salt and freshly ground black pepper to taste. Stir everything together.
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 60-75 minutes, or until the root vegetables are tender and the flavors have melded.
Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed.
Ladle the stew into bowls and garnish with fresh chopped parsley.

Nutrition

Servings: 6
Serving size (imperial): 13.5 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	250 kcal	62.5 kcal	1,500 kcal
Protein	8 g	2 g	48 g
Fat	10 g	2.5 g	60 g
Carbs	35 g	8.8 g	210 g

Tips

For deeper flavor, prepare the vegetable broth from scratch or use a high-quality store-bought variety.
Ensure root vegetables are cut into uniform sizes for even cooking. Simmer gently to allow flavors to develop fully.
Serve hot, accompanied by crusty bread for dipping, or over mashed potatoes for a heartier meal.

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Ingredients

1lb cremini mushrooms(cleaned and quartered)
8oz shiitake mushrooms(stems removed, caps sliced)
3 pcs carrots(peeled and cut into 1-inch pieces)
2 pcs parsnips(peeled and cut into 1-inch pieces)
1 pc celery root(peeled and cut into 1-inch pieces)
1 pc yellow onion(chopped)
4 tbsp garlic(minced)
2 tbsp olive oil
6 cup vegetable broth
2 pcs bay leaves
4 tbsp fresh thyme(stems removed)
2 tbsp fresh rosemary(stems removed)
salt(to taste)
black pepper(freshly ground, to taste)
1/4 cup fresh parsley(chopped, for garnish)

Instructions

Stew Preparation

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the cremini and shiitake mushrooms. Cook, stirring occasionally, until browned and tender, about 8-10 minutes. Remove mushrooms from the pot and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Do not burn the garlic.
Add the carrots, parsnips, and celery root to the pot. Stir well to combine with the onions and garlic.
Pour in the vegetable broth. Add the bay leaves, fresh thyme, and fresh rosemary to the pot.
Return the cooked mushrooms to the pot. Season with salt and freshly ground black pepper to taste. Stir everything together.
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 60-75 minutes, or until the root vegetables are tender and the flavors have melded.
Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed.
Ladle the stew into bowls and garnish with fresh chopped parsley.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

250 kcal

62.5 kcal

1,500 kcal

Protein

8 g

2 g

48 g

Fat

10 g

2.5 g

60 g

Carbs

35 g

8.8 g

210 g

Tips

For deeper flavor, prepare the vegetable broth from scratch or use a high-quality store-bought variety.

Ensure root vegetables are cut into uniform sizes for even cooking. Simmer gently to allow flavors to develop fully.

Serve hot, accompanied by crusty bread for dipping, or over mashed potatoes for a heartier meal.