9/02  Root Vegetable Stew


Root Vegetable Stew

As autumn winds begin bellowing down street corridors and the familiar chill of fall descends upon us, we come together over a warm fire, good company, and food that soothes the soul.  This vegetable stew will help you power through the coming cold, the jerk sauce imparts a flavor you never knew was missing, but once you’ve had it you’ll wonder how you ever got along without it.

A cheesy bread, and a strong spirit complement and elevate this dish.


  • 1 Yellow Onions
  • 1 & 1/2 Yukon Gold Potatoes
  • 1/2 lb Carrots
  • 1 & 1/2 Cups Vegetable Broth
  • 1 lb Butternut Squash
  • 6 oz Chickpeas
  • 1 Cups Spinach (loose)
  • 1/4 Cup Olive Oil
  • 1 Bay Leaf
  • 1/4 cup Jerk Marinade
  • 2 tablespoons Sugar
  • Salt & Pepper (to taste)


  1. Dice the onions, potatoes, carrots, and squash.  Unpack the spinach.
  2. In a medium frying pan quickly (~4-5 minutes) saute the onions in olive oil under medium heat.
  3. In a large pot, heat 1 Tbs olive oil over medium heat.
  4. Add broth, onions, potatoes, carrots, bay leaf, and sugar.  Season with salt and pepper.
  5. Covering the pot, bring to a boil and then reduce to medium heat.  Cook for 20 minutes.
  6. Add squash and chickpeas. Cook for an additional 15 minutes.
  7. Add spinach.  Cook for 10-15 minutes, until the potatoes are soft.
  8. Mix in jerk marinade and allow to simmer for 2-3 minutes before serving.