Rutabaga and Greens Stew
Try this stew if you are creating an internal environment to support your gut biome. Don't worry about exact amounts; vegetables come in the sizes they come in.
- coconut oil or preferred fat, enough to coat the bottom of the soup pot
- 1 onion medium, peeled and diced
- 1 teaspoon salt
- 1 ginger peeled and minced
- 1 rutabaga scrubbed and diced, about 2 cups
- 1 parsnip scrubbed and diced, about 1 cup
- 1 turnip scrubbed and diced, about 1 cup
- 2 carrots scrubbed and diced
- 2 bok choy or other greens including stems, chopped and separated from the leafy greens
- 1 quart broth
- 2 teaspoons mixed italian seasonings
- juice of 1 lemon
- salt and black pepper to taste
Heat the fat in the bottom of a large soup pot and add salt and onions. Cook on medium/low heat and sweat the onions for about 15 minutes, checking and stirring often. Adjust heat as necessary. Add ginger and continue cooking. Add diced root vegetables slowly, stirring with each addition. Add the white part or stems of the greens and stir.Add the broth, leafy greens and seasoning and simmer until just done, about 15 minutes. Flavor balance with up to one lemon's worth of juice, salt and pepper. (Recipe #742)
