Rutabaga stew –Are you ready to warm your heart and satisfy your taste buds with a comforting Rutabaga Stew? This delightful Steckruebeneintopf, or Hotchpotch, is a perfect recipe for those chilly evenings. Packed with hearty ingredients, it’s a meal that not only nourishes but also brings a sense of coziness to the table. Let’s dive into this wholesome recipe!
Rutabaga Stew
This Rutabaga Stew is loaded with flavors and textures, making it a favorite among comfort food lovers. The creamy rutabaga mingles wonderfully with savory vegetables, creating a rich and satisfying dish.
Ingredients
- 2 medium rutabagas, peeled and diced
- 1 large onion, chopped
- 2 carrots, sliced
- 2 stalks of celery, chopped
- 3 medium potatoes, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, sauté the chopped onion and minced garlic until translucent and fragrant, about 5 minutes.
- Add in the sliced carrots and chopped celery, cooking for another 3-4 minutes until they start to soften.
- Stir in the diced rutabagas and potatoes, mixing well with the other vegetables.
- Pour in the vegetable broth and add the canned diced tomatoes along with the dried thyme, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30-40 minutes, or until the root vegetables are tender.
- Taste and adjust the seasoning if necessary. If desired, add more broth to reach your preferred consistency.
- Once the stew is ready, serve hot, garnished with freshly chopped parsley for a sprinkle of color and flavor.
This Rutabaga Stew is a delightful dish to share with family and friends. Whether enjoyed on its own or paired with some crusty bread, it’s sure to become a staple in your comfort food repertoire. Enjoy every spoonful!