Vegetable Dill Stew

Vegetable Dill Stew 

by Elysia Vandenhurk



2 tbsp Three Farmers Camelina Oil

3 cloves garlic, chopped

½ onion, large dice

3 large carrots, large dice

3 cups cauliflower florets

3 cups broccoli florets

2 cups cooked corn kernels

3 cup small creamer potatoes, medium dice – Try Little Potato Company (link to product)


Dill Gravy

¼ cup butter

1tbsp Three Farmers Camelina Oil

½ cup flour

1.5L Veggie Stock

1.5 cups fresh dill, finely chopped


Make your Gravy first:

Heat butter and oil in a medium saucepan over medium heat. Stir in flour and stir to form a smooth paste (roux). Gradually whisk in the broth and whisk vigorously to ensure a smooth consistency. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until slightly thickened. Turn off heat and mix in the Dill.  Season with Salt and pepper


Making the Stew:

Prep and Dice all vegetables.  In a large pot, heat camelina oil and saute onion, garlic and carrots until lightly browned.  Add the gravy and bring to a simmer (add more stock if gravy becomes too thick).  Add diced potatoes and simmer for 10min.  Now add the remaining vegetables and cook until all veggies are tender, but not mushy.

Season with Salt and Pepper