Sweet potato and parsnip stew with green split peas

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When it comes to this time of the year and you are not somewhere in tropics, the all things stew is a meal to go.

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I normally get on a stew train in late October when the weather doesn’t call for huge green salad bowls anymore.
Autumn and winter might be cruel from time to time, they might play bad jokes with weather, but on the other hand they both provide all the necessities to survive in these conditions. Think of all the root vegetables and Holidays fun, they go together so well.

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I am a big fan of the roots. Roots are extremely versatile to cook with. I love pretty much all them cooked in all possible ways or even raw. I love mixing them on a tray and roast with spices, steam and turn into a purée or soup, grade on top of the salad (horseradish) or inside of a nori roll, beet root and ginger juices are essential parts of the juice we all start a day with. I eat them daily and I can’t imagine my life without them.

I try to have sweet potatoes, pumpkin or squash and some roots like beets, celeriac or parsnip on hand pretty much all the time to be able to fix quick and simple meals.
Stew is probably my absolutely favorite way to nourish myself and those around in a chilly weather. Its warmth, built with spices, sweetness brought by dates and sweet potato, savouriness from parsnip and heartiness from the split peas make it a great one pot party. It could be served as a main course, as a side, over rice or quinoa or with a slice of a crisp bread with avocado spread, sprinkled with sea salt and drizzled with balsamic vinegar.

The last, but not the least: it requires no cooking skills and is easy to fix with a toddler hanging on your legs.