RUTABAGA STEW
My mom has been making the stew for many years and it is by far the BEST stew I have ever tasted. It is hearty, filling, and inexpensive not to mention extremely delicious and fairly easy to make. The hardest part and the most time-consuming part for this stew is preparing the vegetables. I chop and dice all my vegetables by hand and so it can consume a little bit more time, but it is very much worth the extra time it takes. Pork, beef, or venison are all good in this recipe, too.
Provided by Britt Gustaveson
Categories Soups, Stews and Chili Recipes Stews
Time 4h25m
Yield 15
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 12.9 g, Cholesterol 23.4 mg, Fat 2.1 g, Fiber 3.9 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 80.4 mg, Sugar 8.5 g
RUTABAGA AND CHICKEN STEW
This is from a recipe card at Wal-Mart ya'll ! I just love rutabaga and with chicken thighs and parsnips, I think it sounds good and not too expensive either!!! Yeah!!
Provided by Count Chocula
Categories Stew
Time 48m
Yield 1 pot stew, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook 10 minutes or until tender. Drain and set aside.
- While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour and season with salt and pepper,,,reserving any leftover flour.
- Brown chicken half at a time in pot with butter; remove chicken when brown.
- Add the leek to the pot. Saute for 3 minutes or until tender.
- Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
- Stir in the chicken broth and bring to boiling, stirring frequently.
- Return chicken to pot, add vegetables and reduce heat to low.
- Cover and simmer 10 minutes then sprinkle with chopped parsley.
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
CHICKEN NOODLE SOUP WITH RUTABAGA
Our Test Kitchen simmered up a winner with this warm and welcoming, full-flavored soup. It's colorful, packed with wintry root vegetables and goes together in a flash!
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through.
Nutrition Facts : Calories 211 calories, Fat 3g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges
ROOT STEW
While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper., In same pan, heat remaining oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour., Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours. , In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.
Nutrition Facts : Calories 227 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 676mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
THANKSGIVING STEW
This is made from left-overs and a few additions. I made it with 2 cups of Recipe #78072, but listed it here as rutabaga and potatoes so that you can make it from scratch. You could substitute turnips or cauliflower for the rutabaga and duck, goose or chicken would go well for the meat.
Provided by KookieMomster
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-quart pot melt the butter.
- Mince the onion and soften it in the butter, do not brown.
- Mash the rutabaga and potatoes so they aren't lumpy.
- Mince the turkey.
- Add all ingredients to the pot and stir,.
- Simmer for half an hour.
Nutrition Facts : Calories 65.1, Fat 1.9, SaturatedFat 0.9, Cholesterol 4.7, Sodium 149.6, Carbohydrate 10.2, Fiber 1.1, Sugar 3, Protein 2.4
CHICKEN AND ROOT VEGETABLE STEW
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
- Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2 tablespoons marjoram and serve.
MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW
Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
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CHICKEN AND RUTABAGA STEW RECIPE BY WILL BUDIAMAN
From thedailymeal.com
4/5 (3)Estimated Reading Time 1 minServings 6Calories 235 per serving
- Heat the oil in a large pot over high heat until it shimmers. Add the chicken and brown, about 6-7 minutes. Season with salt and pepper, to taste.
- Remove the chicken to a bowl and add the onions and carrot. Season again. Reduce the heat to medium-high and cook until brown around the edges, about 8 minutes.
- Add the tomatoes and stock and simmer for 12 minutes. Add the rutabaga and simmer until crisp tender, about 25-30 minutes. Season with salt and pepper, to taste.
- Add the chicken back to the pot to warm through, about 3-4 minutes, and stir in the cilantro just before serving.
CHICKEN AND RUTABAGA STEW RECIPE | MYRECIPES
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5/5 (3)Total Time 52 minsServings 4
- Heat olive oil in a large Dutch oven over medium-high heat. Add chicken, and sprinkle with cumin and 1/2 teaspoon salt; sauté 10 to 12 minutes or until chicken is browned.
- Add onion, and sauté 5 minutes; sprinkle with garam masala, and sauté 2 to 3 more minutes or until lightly golden.
- Add chicken broth, rutabaga, and sweet potato. Bring to a boil; reduce heat, and cook, covered, 10 minutes. Add figs, remaining 1/4 teaspoon salt, and pepper, and cook 10 more minutes or until vegetables are tender.
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