Chorizo stew with carrot and parsnip

Both Christopher and I are fond of the chorizo. It is so versatile and gives so much flavour to its company. I came up with this recipe the other day and it was a real hit! The sweetness from the root vegetables and brown sugar together with the paprika heat from the chorizo and the the sourness from the tomatoes really worked. The cumin just took it that step further and added some earthiness.

Chorizo stew with carrot and parsnip, serves 2

chilli oil

1/2 chorizo ring

2 carrots

1 large parsnip

1 red onion

400 g chopped tomatoes

150 ml water

1 pressed garlic clove

2 tsp cumin

1 tsp smoked paprika

1 tsp dark brown sugar

2 tbsp Heinz chilli sauce (or other mild chilli sauce)


concentrated chicken stock

white pepper

Slice the chorizo and fry it in chilli oil in a large sauce pan. Remove to a bowl. Peel and dice the root vegetables and the onion, and add to the pan. Fry on medium heat for a few minutes, then add the chopped tomatoes and the water. Bring to a boil and let it boil for a few minutes until the vegetables are soft. Add the spices, seasoning and stock. Add the chorizo. Serve with rice and a dollop of creme fraiche or sour cream. Really tasty!

This entry was posted in Meat, Quick suppers, Stews. Bookmark the permalink.

3 Responses to Chorizo stew with carrot and parsnip

  1. I love using chorizo too! It imparts such a great range of flavours. this looks wonderful and I love how it is choc full of vegetables too! 🙂

  2. Pingback: Friday update and weekly menu | The Food Archive

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