Wintergold Stew

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, peeled and diced
• 2 stalks celery, chopped
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, peeled and minced
• 6 cups water
• 2 cups diced peeled butternut squash
• 2 cups diced peeled rutabagas
• 3 teaspoons crushed dried oregano
• 1 1/2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups chopped kale
• 1/4 cup chopped fresh parsley

Recipe

• 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.