Wintergold Stew

Total Time
1hr 25mins
Prep
30 mins
Cook
55 mins

Full of good vegetables, this delicious, hearty meatless stew will warm you up and fill you up.

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Ingredients

Nutrition

Directions

  1. Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes.
  2. 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.
  3. Stir in the kale and cook for about 10 minutes more.
  4. 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.
  5. Ladle into bowls and serve hot.
Most Helpful

5 5

I used this recipe to pop up my squash puree.
I roasted the vegetables (expect rutabag that I did not have), added spices and herbs (saved some for decorationI) and I incorporated this to the squash puree. Adding some water a decorated with the reserved vegetables.
This was delicious, filling, tasty and with a great texture. Helps to save calories!
Thanks for this recipe.

4 5

This was a satisfying soup, very filling. It was a little bland, next time I would use vegetable or chicken broth instead of water. It's a bonus that it's so beautiful to look at.

3 5

I really wanted to love this recipe, I mean, look at the photo- its a gorgeous dish! However, there was an overall sweet flavor to the stew that needed something to balance it out. I used a Walla Walla Sweet onion, which probably didn't help out the already sweet squash, rutabaga, and peppers. The flavors melded a little more in the fridge overnight, but it still tasted like it needs something. I added some fresh torn basil to a serving I heated up for lunch and that was good, but not quite it. Maybe curry? But that just might make it a whole different recipe.