Vegetable | Vegan Vegetarian Gluten Free Low Calorie

Stew Vegetable

Daucus carota, Solanum tuberosum, Apium graveolens, Allium cepa Allergen-Free
Stew Vegetable

Sourcing & Taxonomy

  • Family Varies (Apiaceae, Solanaceae, Amaryllidaceae)
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Mixed Vegetables

The Forktionary Angle

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Definition

A generic term for a mix of common root and aromatic vegetables like carrots, potatoes, celery, and onions, used in stews.

Sensory Profile

TasteEarthy, Mildly Sweet, Savory
TextureFirm, Chunky, Tender when cooked
AromaVegetal, Aromatic
AcidityLow

Technical Metrics

Nutrition Facts

Per 150g (1 cup chopped)
Calories50 kcal
Total Fat0.2 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein1 g
Total Carbohydrate12 g
Dietary Fiber2 g
Total Sugars4 g
Calcium20 mg
Iron0.5 mg
Potassium300 mg

Chef’s Secret

Sweat the aromatic vegetables (onions, celery, carrots) in fat before adding liquids to build a deeper flavor base for your stew.

Substitutions

Best Match

Root Vegetable Medley

1:1

Similar mix of hardy, starchy, and aromatic vegetables, potentially including parsnips or turnips.

Frozen Mixed Vegetables (for stew)

1:1

Convenient option, pre-chopped, good for quick stews.

Mirepoix (Onion, Celery, Carrot) + Potatoes

1:1

Classic aromatic base combined with a starchy component for a complete substitute.

Sweet Potatoes

1:1

Offers a sweeter flavor and softer texture, good if you prefer a different profile.

Buying Guide

Select fresh, firm vegetables without blemishes or sprouting. Pre-cut mixes should look vibrant and not dried out.

Flavor Pairings

Beef Lamb Chicken Rich Broths Herbs (Thyme Rosemary) Red Wine