One Pot Celery Root, Mushroom & Wild rice stew

by Jonathan Cheung

A great one-pot hearty stew for a crowd – real comfort food!

[Total: 2 Average: 4]
Celery Root Stew


  • 3 tbsp Olive Oil
  • 1 medium Onion, peeled and diced
  • 1 cup Carrots, sliced thick
  • 1 cup Celery, sliced thick
  • 3 cups Brown Crimini Mushrooms, trimmed and halved
  • 6 cloves Garlic, minced
  • 2 sprigs Fresh Thyme
  • 2 tsp Dried Oregano
  • 2 tbsp All Purpose Flour
  • ¼ cup Balsamic Vinegar
  • 2 tbsp Soy Sauce
  • 1 cup New Potatoes, washed and quartered
  • 1 can Whole Italian Tomatoes
  • 3 cups Organic, Low-Sodium Vegetable Stock (bought or homemade)
  • 2 Bay Leaves
  • Salt and Pepper to Taste
  • 2 handfuls Fresh Parsley, chopped rough
  • 1 cup Dainty Long & Wild rice blend



Heat a large pot over high heat. Add the olive oil, and when hot, Add the onions, carrot, and celery. Sautee for 5-8 minutes, or until lightly caramelized. Stir in the mushrooms, garlic, thyme, and oregano. Sauté another 4-5 minutes.


Add the flour and stir to combine. Cook and stir for another minute.


Pour in the balsamic vinegar and soy sauce and stir to combine. Add the potatoes, canned tomatoes, broth, Dainty Long & Wild rice and bay leaves. Stir to combine. Bring to a simmer, reduce the heat to medium low, and allow to cook for 10-15 minutes, or until it is slightly thickened and the potatoes are fork tender.


When done, stir in the chopped parsley and season with Salt and Pepper to taste.


Serve, garnished with fresh chopped parsley.

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