Tales of peat: roasted root veg stew

Combining earthy root-veg with just a subtle hint of tabasco – this rugged winter wonderland makes the perfect partner to a long night in front of a roaring fire.

  • Preparation Time30 mins
  • Cooking Time45 mins
  • Serves8
  • DifficultyEasy
1.3kg to 1.8kg assorted root veg (parsnips, swede, carrots, potatoes, golden beets, turnips and celery root), peeled and cut into chunks
1 head of garlic, cloves separated and peeled
6 tbsp extra virgin olive oil
1 tsp salt
60g chopped onion
1 heaped teaspoon of tomato paste
1 tin of whole peeled tomatoes
240g chopped leafy greens (kale or chard)
1 tsp dried oregano
Black pepper and tabasco sauce to taste

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