Clear out the fridge night! We get our CSA box every Wednesday, so on Tuesdays we’re usually stretching the last few odds and ends into a meal or else chopping up mounds of vegetables and cooking up a big pot of soup to make room for a fresh flush of produce.
I hit the jackpot tonight. We still had three carrots, a pound and a half of small red potatoes, a giant bunch of parsley, and an exceptionally large rutabega. Perfect for trying out the recipe featured in this week’s Full Belly Beet newsletter, reprinted from Vegetable Literacy by Deborah Madison. I couldn’t help but play around with it some of course, since we had way more vegetables than called for in the recipe, but no mustard in any form. I substituted in turmeric and vinegar, and was quite pleased with result. A generous sprinkle of parsley at the end makes all the difference. Perfect alongside the remaining kale and beet greens, which I sauteed with a little oil, garlic, lemon juice, salt and pepper, and cannelini beans. Looking forward to the leftovers!
Here’s more or less what I threw together — didn’t measure most things. Made plenty for four, with a few servings to spare.
Potato Rutabega Stew
3 tablespoons oil, butter, or a mix
Chopped onion or leek
1 giant rutabega (probably around 3 pounds)
1 1/2 pounds potatoes
A few generous sprinkles chopped thyme leaves (fresh or dry)
2 bay leaves
4 cups water, or just enough to cover
A few generous sprinkles turmeric, to taste
3 tablespoons apple cider vinegar
Salt and pepper, to taste
Chopped parsley, for garnish
Saute onion or leeks in oil or butter for a few minutes until they begin to soften and grow fragrant. Add remaining vegetables and thyme and cook for about 7 more minutes, stirring frequently. Add water, turmeric, and salt and let simmer, covered, for about 20 minutes until vegetables are mostly tender, stirring occasionally. Add vinegar and black pepper and continue cooking, uncovered, until the vegetables are fully tender. Adjust seasoning to taste, ladle into bowls, and garnish generously with chopped pasley. Yum!