Rutabaga Weekend Stew

Posted on by

Things are a little chilly? Invite the rutabaga in! It will warm up any party (Rcp# 85, with Ingredient Special on Cabbage Beets).

Ingredients for ‘Rutabaga Weekend Stew’

  • 260g cabbage beet (cleaned and peeled, then cut into pieces of 0,75 cm diameter and 3 cm length, sort of like thin french fries)
  • 60g red beetroot (washed, peeled, and cut into small cubes, half sugar cube size)
  • 75g fennel bulb (washed and chopped into very small pieces, like onions)
  • 200 – 225g king oyster mushrooms or cremini mushrooms
  • 100g hokkaido pumpkin chunks, without seeds and peel (fresh or frozen)
  • 500 ml self-made broth (see recipes for [Anybroth] or [Vegetable Broth])
  • 5-6 pre-cooked and peeled chestnuts (about 45-50g)
  • 150 ml olive water (spicy water from an olive jar, preferably green ones)
  • 2 medium ginger “toes”, washed and cut into thick slices
  • 1 lemon grass stalk, washed and cut into 3-4 segments
  • ½ teaspoon Bear‘s garlic in oil
  • Ground caraway
  • Freshly ground pepper
  • Freshly ground nutmeg
  • 2-3 tablespoons plant-based plain “cream cheese” (dairy based will work as well)
  • 2 teaspoons chopped chives (fresh or frozen)
  • 2 teaspoons chopped parsley (fresh or frozen)
  • Smoked sea salt (1/8 teaspoon or less, depending on the strength of the smoked salt)
  • Warm water (500ml)
  • Canola oil for frying
  • Optional: Extra salt, a dash of mild vinegar, 1 teaspoon of date or agave syrup. It will depend on the brand and the storage status of the cabbage beet, and the kind of mushrooms you use, if you need these.
  • You will also need:
    • A high soup pot that holds 2 liters
    • a soup pot that holds 3 ½ liters
    • Optional: a medium sized pan

Cooking Instructions for ‘Rutabaga Weekend Stew’

  1. Sauté ginger slices and the roughly cut lemongrass stalk (cut into 3 – 4 segments) in the high 2 liter pot with 2 tablespoons of canola oil over low heat until you get a fine lemony smell. Then, add the fennel pieces and carefully sauté them over low heat as well. When the fennel is browned a little, add 300 ml warm water (mind the temperature difference), the pumpkin chunks, olive water, and ground nutmeg. Cook until pumpkin is soft enough to mash, add mashed chestnuts, and turn off the heat (remove from heat).
  2. Clean the mushrooms and separate heads and stems. Then, cube both (double sugar cube size), but keep in different bowls. Make a marinade from 200ml warm water, the bear’s garlic in oil, the smoked sea salt, ground caraway, and freshly ground pepper in a large bowl (¾ -1 liter capacity). Sauté the cubed mushroom stems with 3 tablespoons of canola oil in the 3 liter pot (or a frying pan) until they start to lose water, then add the cubed mushroom heads and sauté as well until they start to soften. Take the mushrooms out of the pot (or pan) and put them into the marinade, pour the liquid from heating up the mushrooms into the bowl as well, and stir until all pieces are covered with liquid. Leave open and turn 2 or 3 times while you prepare the rest of the dish.
  3. Heat up the broth in the (used) 3 liter pot, and add the cabbage, beet, and red beet root pieces. Cook until the cabbage beet is tender but still holds its form, then turn off.
  4. Take out the ginger pieces and all lemongrass residue from the pumpkin pot. Blend pumpkin and mashed chestnuts with a wand blender in the cooking stock.
  5. Unite blended pumpkin, marinated mushrooms (with marinating liquid) and root vegetables in broth in the large soup pot. Reheat, bring to brief boil (5 minutes, all bubbling), while stirring frequently, then turn off and add chopped parsley and chives. Remove from heat and place on a heat resistant surface.
  6. Let stand, covered with a lid or a colander, for 5-8 minutes, but leave an opening by safely wedging a wooden spoon between rim and lid.
  7. Stir, and then serve each portion with 1 or 2 teaspoons of plant-based cream cheese.

Serves as an opulent lunch for 2-3, and for about 5 as a starter.

Side Notes:

  1. This is the recipe to go along with the ingredient special on cabbage beets. Yes, I indeed think that rutabaga is an attractive ingredient. Very charming.

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.