EuropeanMedium · Hot
Rustic Parsnip and Carrot Stew with White Beans and Rosemary
A hearty, slow-simmered stew rooted in the one-pot tradition — parsnips and carrots melding with creamy white beans and fragrant rosemary into a broth that comforts from the inside out.
Prep
15 min
Cook
1h
Total
1h 15m
Method
Prepare the Ingredients
Build the Aromatic Base
2
Warm the olive-oil in a DutchOven or heavy stockpot over medium heat. Add the diced onion and celery and cook, stirring with a wooden spoon, until softened and lightly golden, about 8 minutes.
3
Add the minced garlic and cook for another minute until fragrant.
Add Vegetables and Simmer
4
5
Pour in the water and add the rinsed white beans. Tuck in the rosemary sprig and scatter the dried thyme. Season with salt and black-pepper.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -10
Calories
543
per serving
Source of protein · 25gSource of fibre · 14gLow sugar · 9gLow saturated fat · 1g
Protein
25g
Carbs
96g
Fat
8g
Sat. fat
1g
Fiber
14g
Sugar
9g
Sodium
734mg
Gluten FreeDairy FreeVeganPlant BasedLow MeatHeart HealthyDiabetes FriendlyAnti InflammatoryWeight ManagementDigestive SupportLow CholesterolHigh FiberPlant ProteinWhole FoodsLow Processed FoodsSodium Conscious
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
ACarbonAEU all-round· both agree
Water
0.5m³
Runoff
0.05g P
white-beans drives 42% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
4
Salty
3
Sour
2
Bitter
0
Spicy
Textures
TenderCreamySoftSaucy
Aromas
HerbalEarthySavoryWarmingVegetal
Kitchen Equipment
Primary Tool
DutchOvenCounter FootprintMedium
Techniques
Safety & Storage
Allergen Warning
Celery is present in this recipe as an ingredient. Individuals with celery allergies must avoid this dish entirely.
Cooking Temperature
Ensure the stew reaches and maintains a gentle simmer (around 185-200°F) for the full 50-60 minutes to ensure proper cooking of beans and vegetables.
High Risk Population
This stew contains no animal protein but includes beans and vegetables. For young children, elderly, or immunocompromised individuals, ensure all beans are fully softened and the stew is served piping hot.
Storage
Cool the stew rapidly and refrigerate at 40°F or below within 2 hours of cooking. Consume within 3-4 days or freeze for up to 3 months.
Cross Contamination
When serving with crusty bread, use separate serving utensils and plates to prevent cross-contact if the bread contains allergens not in the stew.
Handling
Use separate cutting boards for vegetables if preparing this dish alongside allergen-containing foods. Wash hands thoroughly between tasks.
Pro Tips
Technique
Never rush the simmer. Keep it at the gentlest bubble you can manage — like a whispered conversation. This coaxes the starch from the beans and thickens the broth naturally without a single thickener.
Substitution
If cannellini beans are out of reach, Great Northern or even navy beans will do just fine. The stew isn't fussy — it forgives what you don't have and rewards what you do.
Batch Cooking
Make a double batch and watch it disappear. The flavors deepen beautifully the next day, and Esther always says a cold pot in the larder beats a empty one on the shelf.
From the chef
When the snow piles high against the farmhouse and the walk to the well turns your fingers to wood, you want something that asks nothing of you but time. This stew was born of those days — a pot left to murmur on the back of the stove while the afternoon light stretched long across the kitchen. The parsnips go soft and sweet, the beans turn creamy, and the rosemary... well, the rosemary is the promise that winter won't last forever.
TagsOne PotVegetarianComfort FoodSlow SimmeredRusticHeartyBeansWinterPlant Based
AllergensCelery
Source: generated · June 10, 2026