Root Vegetable Stew Over Polenta

My fridge looked like I was hoarding root vegetables this week, so I decided to chop them all up and see what I could come up with. I ended up sautéing them all together, adding crushed tomatoes, and letting it cook down until it formed a type of stew, which I then poured over some polenta. It was the easiest meal and absolutely delicious – who would have thought! The next night I ate the stew over spaghetti and loved that just as much. I was even contemplating blending it down with my hand blender to make a tomato sauce, but then I ate it all and never got that far.

1/2 onion, chopped
2 large garlic cloves, chopped
2 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
5-6 fingerling potatoes (or 2 medium regular potatoes) chopped
1 medium rutabaga, peeled and chopped
1/2 small white cabbage, chopped
1 28oz can stewed tomatoes
1 cup water
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon dried parsley flakes
Salt and pepper, to taste

In a large heavy bottomed pot, start by sautéing the garlic and onion in a little olive oil for a minute or two. Add the rest of the chopped vegetables, along with the water, pepper flakes, turmeric, parsley, salt and pepper, then cover with a lid and cook for 10 minutes. Next add the stewed tomatoes and mix well, continue to cook for about 15 minutes or until the vegetables are fork tender. Serve over polenta, pasta, or whatever your heart desires!

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