This week we will enjoy a hearty stew with rutabagas.
Rutabagas are the underrated superstars among winter vegetables. They contain beta-carotene, a precursor of vitamin A, good for the eyes,
are rich in vitamins of the B group such as vitamins B1 to B3, B5, B6 and folic acid. The contained mustard oils provide you with healthy secondary plant substances. Plenty of vitamin C supports the immune system and vitamin E helps as an antioxidant against free radicals.
A number of minerals such as potassium, magnesium, calcium, phosphorus, sulfur, chlorine and trace elements such as zinc, iron, copper and manganese round out the power package rutabaga.
Ingredients for 2 people
375 g rutabaga
300 g potatoes
200 g carrots
1 tablespoon butter or margarine
1/2 l vegetable broth
spices: salt, pepper, herbs to taste
Wash and peel rutabaga, slice and dice.
Wash and peel potatoes and carrots. Set aside 3 potatoes (approx. 150 g). Cut remaining carrots and potatoes into pieces.
Peel and finely dice onion. Heat fat in a pot. Sauté vegetable, potato and onion cubes in it. Add broth and bring to a boil.
Cook everything over medium heat for 20-25 minutes.
Then grate remaining potatoes into the stew and stir in. Bring to a boil again and cook over low heat for about 10 minutes. Keep stirring to make sure nothing burns.
Season to taste with salt and pepper.
Serve the turnip-potato-carrot stew sprinkled with herbs – Bon appétit!
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