Recipes > soups-and-stews > Fall Rutabaga Stew

Fall Rutabaga Stew

A vegetable-based fall stew that will warm you up from the inside out.

Serves: 4

Prep & Cook Time: Prep Time 15 Minutes Cook Time 45 Minutes

Ingredients

4 tbsp butter
1 large onion, chopped
1 tsp ground nutmeg
2 tsp kosher salt (add more in step 7 if needed)
1 pound rutabaga, peeled and cut into 1" pieces (1 medium rutabaga)
1 pound carrots, cut into 1.5" pieces (6-8 medium carrots)
1 pound turnips or radishes, cut into 1.5" pieces (6-8 medium turnips or 1 large radish. Use turnips for a sweeter flavor or radish for a more earthy taste.)
2 bay leaves
12 sprigs fresh thyme, leaves only (2 tsp thyme leaves)
3¼ cups vegetable, beef, or chicken stock (reserve ¼ cup cold broth to mix with cornstarch)
2 tbsp corn starch
2 cups rough chopped greens (spinach, kale, or swiss chard)
freshly ground pepper
1/2 cup heavy cream

Heat butter in soup pot or Dutch oven over medium heat for 5-8 minutes, or until the butter has browned slightly and emits a nutty aroma.
Add onion, nutmeg, and 2 tsp kosher salt. Stir to coat the onions. Turn up heat to medium-high. Cook 8-10 minutes, stirring occasionally, until onions are fragrant and beginning to brown.
Add rutabaga, carrots, turnips or radishes, bay leaves, and thyme. Stir to coat. Cook over medium-high heat for 8-10 minutes, or until veggies begin to soften slightly.
Add stock and cover to bring to boil. Lower heat to keep stew at a simmer, and cook for 10 minutes or until vegetables are at your preferred tenderness.
Stir together corn starch and reserved ¼ cup cold broth. Slowly add to hot stew, stirring thoroughly to combine. Continue to cook for 5 minutes, or until cornstarch activates and stew thickens slightly.
Add chopped greens. Cook 1-2 minutes until wilted.
Turn off heat. Taste. Add salt if needed. Add freshly ground black pepper. Stir in cream and serve.