Wintergold Stew
Source of Recipe
meals.com
List of Ingredients
1 tablespoon oil (perhaps substitute cooking spray or broth for this part?)
1 onion, peeled, diced
2 stalks celery, chopped
1 red bell pepper, seeded, chopped
4 cloves garlic, peeled and minced
6 cups water (or vegetable broth)
2 cups diced peeled butternut squash
2 cups diced peeled rutabaga
3 teaspoons crushed dried oregano
1 1/2 teaspoons paprika
(original recipe contained 1 teaspoon salt )
1/2 teaspoon ground black pepper
2 cups chopped kale
1/4 cup chopped fresh parsley Recipe
Heat oil in a large saucepan oil (may be able to substitute either cooking spray or broth for this step). Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes. Add water, squash, rutabaga, oregano, paprika; 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.
Original poster's note: I more than doubled the garlic, and added diced pumpkin in addition to the butternut squash. After the first batch, I found that it cooks better if the rutabaga cooks for a while before adding the squash.
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