Full of good-for-you vegetables,
this delicious, hearty stew will warm you up and fill you up.
Wintergold
Stew
1 tablespoon vegetable
oil
1 onion, diced
2 celery ribs, chopped
1 red bell pepper, seeded and diced
4 cloves garlic, minced
6 cups water
2 cups diced peeled butternut squash
2 cups diced peeled rutabaga
3 teaspoons crushed dried oregano
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped kale
1/4 cup chopped fresh flat-leaf parsley
- Heat oil in a large saucepan oil. Add
the onion, celery, bell pepper and garlic, and sauté for
about 5 minutes. Add water, squash, rutabaga, oregano, paprika
and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low
heat until the rutabaga is tender, stirring occasionally.
- Stir in the kale and cook for about 10
minutes more.
- To thicken, mash the squash and rutabaga
against the side of the pan with the back of a spoon. Stir in
the parsley and let stew stand for 5 to 10 minutes before serving.
- Ladle into bowls and serve hot.
Makes 6 servings.
Cooking Tip: Other winter
squash, such as red kuri, buttercup, or Hubbard, may be substituted
for the butternut squash.
