nutritional information

Per 1 1/2-cup serving:

  • Calories: 181
  • Protein: 3 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 23 g
  • Cholesterol: 0 mg
  • Sodium: 220 mg
  • Fiber: 5 g
  • Sugar: 10 g

Root Vegetables Creole

Root Vegetables Creole

Serves 6

“First you make a roux” is how many Cajun recipes start, and this Creole sauce is no exception. It gets its distinctive taste from a brown roux to which the “holy trinity” (equal parts chopped green bell pepper, onion, and celery) is added before the rest of the ingredients. (Be sure to have all the vegetables chopped and ready before you fire up the stove.) Serve over rice.
  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • 1 small green bell pepper, finely chopped (1 cup)
  • 1 medium onion, finely chopped (1 cup)
  • 4 ribs celery, finely chopped (1 cup)
  • 1 12-oz. pkg. Soyrizo or vegetarian andouille, sausages halved lengthwise and cut into ½-inch-thick pieces, optional
  • 4 large carrots, cut into 1-inch chunks (2 cups)
  • 4 small turnips, peeled and cut into 1-inch chunks
  • 1 15-oz. can diced tomatoes
  • 4 Tbs. no-salt-added tomato paste
  • 3 cloves garlic, minced (1 Tbs.)
  • 3 bay leaves
  • 1 tsp. vegan Worcestershire sauce
  • ¼ tsp. cayenne pepper
  • 1 Tbs. lemon juice
  • ¼ cup chopped parsley, for garnish

1. Stir together oil and flour in large Dutch oven over medium heat. Cook roux 10 to 15 minutes, or until it turns the color of caramel, stirring constantly. Add bell pepper, onion, and celery, and cook 5 to 7 minutes, or until vegetables are soft.
2. Stir in Soyrizo, if using; carrots; and turnips. Stir to coat with onion mixture. Add tomatoes, tomato paste, garlic, bay leaves, Worcestershire sauce, cayenne, and 1 1/2 cups hot water. Season with salt and pepper, if desired. Cover, and reduce heat to medium-low. Simmer 45 minutes, or until vegetables are tender. Remove bay leaves, and stir in lemon juice. Serve over rice, and garnish with parsley.

March 2010 p.40

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delicious, but I don't know what that picture is supposed to be- that's not what it looks like. It's a very thick chunky stew, good flavour. Omitted the Worcestershire because I couldn't find Vegan and I don't think it suffered because of that. Would definitely make again!

Stephanie Broder - 2013-05-01 21:15:11

I made this Saturday for Sunday dinner. Thought it would benefit from sitting over night. When I heated it, it was pretty much tasteless so I doubled the cayenne pepper (I had already doubled it once) and just kept adding garlic until it came together. Instead of rice, I served it over polenta which was yummy! My husband suggested adding some kidney beans (just a few) and I thought about omitting 1/2 the turnips for potatoes. Actually, I thought some parsnips would be nice also. I used Soyrizo and it worked well. Forgot the lemon juice but will try it when we finished it. Thanks for the recipe!

Marcia - 2012-08-14 01:33:48