🥘 Recipe Feature: Rootstew with Buttered Loafshards

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A hearty, one-pot staple from the lower valleys, served across the Kingdom with varying levels of pride.

Rootstew with Buttered Loafshards
Rootstew with Buttered Loafshards

Dish Description:
A rich, brown stew made with root vegetables, slow-simmered lentils, and thick cuts of onion, served with crisped wedges of torn bread brushed with a garlic-butter-herb smear. The stew is ladled thick — it does not pour, it settles. The smell is earthy and peppery, with a faint sweetness that may or may not be parsnip-related.

Ingredients (Serves 4–6)

For the Stew:

  • 3 large carrots, chopped
  • 2 parsnips, peeled and diced
  • 1 turnip (or stubborn potato), cubed
  • 1 yellow onion, sliced thick
  • 2 cloves garlic, minced
  • 1 cup dry lentils (brown or green)
  • 5 cups vegetable broth or water
  • 1 bay leaf
  • ½ tsp dried thyme
  • Salt and pepper to taste
  • Optional: splash of dark ale or strong tea for depth

For the Loafshards:

  • Half a round loaf, preferably day-old
  • 2 tbsp butter, melted
  • Pinch of salt, pinch of chopped parsley or dried rosemary
  • 1 clove garlic, mashed into the butter

Instructions

  1. Begin the stew by heating a splash of oil in a heavy-bottomed pot. Add onion and garlic. Cook until soft and golden.
  2. Add all chopped root vegetables and cook for about 5 minutes, stirring occasionally.
  3. Pour in lentils and broth. Add bay leaf, thyme, and a generous grind of black pepper. Bring to a boil, then reduce to a gentle simmer.
  4. Simmer uncovered for 45–60 minutes, or until the lentils have softened and the vegetables can be pierced with a look.
  5. Taste and adjust seasoning — a splash of ale or strong black tea adds depth, though purists will glare at you.
  6. Meanwhile, prepare the loafshards. Tear bread into rustic wedges. Mix melted butter, mashed garlic, herbs, and salt, and brush generously over each piece.
  7. Toast in oven or under flame until golden and crisp at the edges. Serve warm alongside the stew for dipping or polite ignoring.

To Serve:
Ladle stew into shallow bowls. Drop a loafshard directly into the middle if you’re feeling bold. Garnish with cracked pepper and a sigh of satisfaction.

Best enjoyed:
On rainy days, with tired feet and lowered expectations. Reheats well. Improves with mild regret.