Root Vegetable and Apricot Stew

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Warm, Fragrant, Satisfying

I’ve decided to start sharing recipes that have been nourishing me specifically through my post-partum and fourth trimester. My son is now 11 weeks old and looking back at the last 3 months I realise how I have been focused on certain foods because that is what my body has needed. I’ve also noticed how little there is out there to inform and inspire mothers how they should nourish themselves after their baby is born and their bodies are recovering. For me the food I have eaten has made me feel better although my body is still a long way to feeling the way it did before I was pregnant. It has improved my mood, digestion, and soothed me. The recipes are mostly quick to prepare and those that need a little more preparation are great to freeze so the time invested is worth it. The freezer has been a great friend in these last 3 months, and continues to be so. I’m starting with this Moroccan style Root Veg and Apricot Stew. Apricots are a great source of fibre, and have been recommended to me on many occasions throughout the pregnancy and 4th trimester. The veg can be adapted to what you have in the fridge, carrots, potatoes and parsnips would al work well here. The cooked vegetables are easy to digest, the tofu is good source of protein and if you serve this with wholemeal rice or wholemeal focaccia it becomes a very balanced meal. The stew needs a little longer to prepare, but freezes well, so is a great dinner to prepare and then enjoy again at a later date.

By the way, these recipes can be enjoyed by and benefit everyone 😉


1 small celeriac

2 small sweet potatoes

400 g natural tofu

1 Tbsp tapioca or cornstarch

2 garlic cloves

1 onion

2 Tbsp chopped parsley

2 Tbsp chopped coriander

3 Tbsp olive oil

1 Tsp ground cumin

1 Tsp ground coriander

1/2 Tsp ground cinnamon

1/2 Tsp ground ginger

1/2 Tbsp harissa

1/2 Tsp turmeric

2 Tbsp tomato puree

1 Tsp salt

1 l vegetable stock or water

6 dried apricots

1 preserved lemon, optional

1/3 grated lemon zest

1 Tbsp lemon juice


Peel and finely chop the onion and garlic, peel and chop the celeriac and sweet potatoes into 2 cm cubes. Chop the tofu into 1,5 cm cubes and in a bowl coat the cubes with the tapioca or cornstarch. Finely chop the herbs and in a separate small bowl mix all the spices together. Roughly chop the dried apricots and if using the preserved lemon remove the fruit flesh and finely chop the rind.

In a medium saucepan heat the olive oil and start to fry the root veg and onion until they start to colour a little. Add the tofu and garlic and continue to fry for a few minutes more. Add the spices, and stir continuously until they become fragrant. Mix in the tomato puree and fry for a further minute, stir to stop it from burning. Add the stock or water, salt, apricots, preserved lemon if using, and use a little water to swirl in the bowl which had the tofu in so any remaining tapioca or cornstarch isn’t wasted and added to the stew. Bring to the boil and then reduce to a simmer. Once the vegetables are cooked but still firm, about 10 – 15 minutes, add in the fresh herbs, the lemon zest, the lemon juice and check for seasoning. Serve with wholegrain rice, or wholemeal bread.

If you have any questions, please ask in the comments below, and do let me know what you think of the dish!

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