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Recipes > Vegetarian main courses > Wintergold stew Back to Recipes Index

Wintergold Stew

Preparation Time: 15 minutes
Cooking Time: 1 hour

Serves: 6


1 Tbsp. Olive oil
1 onion, peeled and diced
2 stalks celery, chopped
1 bell pepper, seeded and diced
4 cloves garlic, peeled and minced
6 cups water
2 cups winter squash, diced peeled
2 cups rutabaga, diced peeled
3 tsp. dried oregano
1 1/2 tsp. paprika
1 tsp. sea salt
1/2 tsp. fresh ground black pepper
2 cups kale, chopped
1/4 cup fresh parsley, chopped


Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sautee 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.


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