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Have you ever tried a rutabaga? My grandfather used to make homemade stew with turnips, rutabaga's and potatoes. I loved his stew! Although nothing like my grandfathers stew, this stew is wonderful with rutabaga and to top it off, brussels sprouts! A very nutritious stew!
| Post Punk Kitchen - Vegan Recipes and Awesomeness |
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 Tbs coconut oil or extra virgin olive oil
- 1 large yellow onion thinly sliced
- 1 lb brussels sprouts cut in half or quartered depending on size
- 1/2 tsp red pepper flakes or more to taste
- 2 cloves garlic minced
- 2 heaping Tbs fresh minced ginger I finely grate mine
- 3/4 lb rutabaga peeled and diced (1/2 in.)
- 1 cup sliced carrots
- 4 cups vegetable broth
- 1 15 oz can chickpeas rinsed and drained
- 1 5.5 oz can coconut milk about 1/2 cup
- juice of one lime
- zest of 1/2 lime
- salt to taste
- fresh cilantro for garnish
- Brown rice for serving
Ingredients
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Instructions
- Preheat a 4 quart pot over medium-high heat. Saute onion in the oil with a big pinch of salt, until onions are lightly browned. Now add the brussels and try to get them lightly seared by making sure that they hit the surface of the pot. So just push the onions to the sides and let the brussels cook, giving them a stir every now and again. It doesn't have to be perfect and not every single one needs to sear, just do your best!
- Add ginger, garlic and red pepper flakes and mix in. Cook until fragrant, about a minute. Add the rutabaga, carrots and vegetable broth. Cover and bring to a boil. Once boiling, lower heat to simmer and add the chickpeas and lime zest. Cook with the lid ajar to let steam escape until the rutabaga is tender (5-10 minutes or so)
- Add coconut milk and lime juice, and taste for salt. Heat through, and serve with cilantro and extra red pepper flakes or sriracha if you like.
- Notes:
- I added a bigger can of coconut milk to my stew just because that's what I had and it worked fine.
- Credit: