Recipe combo

Icelandic Root Vegetable Stew

Name: Icelandic Root Vegetable Stew
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Icelandic
Ingredients: 1.5 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces - 1 1/2 (pounds); 1 lb rutabaga, peeled and cut into 1-inch pieces - 1 (pound); 0.75 lb carrots, peeled and sliced 1/2-inch thick - 12 (ounces); 0.5 lb green cabbage, chopped - 8 (ounces); 2 ea leeks, white and light green parts sliced - 2 (count); 4 pt vegetable broth - 8 (cups); 0.5 tbsp dried thyme - 1 1/2 (teaspoons); 1 fl oz canola oil - 2 (tablespoons); 0.5 tbsp fine sea salt - 1 1/2 (teaspoons); 0.5 tsp ground black pepper - 1/2 (teaspoon)

A hearty vegetarian Icelandic-style dinner stew with Yukon Gold potatoes, rutabaga, carrots, green cabbage, leeks, vegetable broth, and dried thyme. It is simple, warming, and built around tender root vegetables.

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Recipe details

Cuisine: Icelandic
Servings: 6
Total time: 1 hr 10 min
Prep: 25 min
Cook: 45 min
Difficulty: medium

Ingredients

1.5 Pound Yukon Gold potatoes, peeled and cut into 1-inch pieces - 1 1/2 (pounds), Peeled and cut into 1-inch pieces.
1 Pound rutabaga, peeled and cut into 1-inch pieces - 1 (pound), Peeled and cut into 1-inch pieces.
12 Ounce carrots, peeled and sliced 1/2-inch thick - 12 (ounces), Peeled and sliced 1/2-inch thick.
8 Ounce green cabbage, chopped - 8 (ounces), chopped
2 Each leeks, white and light green parts sliced - 2 (count), White and light green parts sliced; rinsed well to remove grit.
8 Cup vegetable broth - 8 (cups)
1.5 Teaspoon dried thyme - 1 1/2 (teaspoons)
2 Tablespoon canola oil - 2 (tablespoons)
1.5 Teaspoon fine sea salt - 1 1/2 (teaspoons), Used in divided amounts: 1 teaspoon during cooking and up to 1/2 teaspoon for final seasoning.
0.5 Teaspoon ground black pepper - 1/2 (teaspoon), Used in divided amounts: 1/4 teaspoon during cooking and up to 1/4 teaspoon for final seasoning.

Instructions

Prep the vegetables
1. *Prep the vegetables*: peel and cut the Yukon Gold potatoes and rutabaga, slice the carrots, chop the cabbage, and rinse the sliced leeks well to remove grit.
Soften the leeks
2. Heat the canola oil in a large Dutch oven over *medium heat*; add the leeks and cook for *5 minutes*, stirring often, until softened but not browned.
Coat the vegetables
3. Add the Yukon Gold potatoes, rutabaga, carrots, dried thyme, 1 teaspoon of the fine sea salt, and 1/4 teaspoon of the black pepper; *stir to coat* the vegetables and cook for *2 minutes*.
Add broth and simmer
4. Pour in the vegetable broth and bring to a *steady simmer* over medium-high heat, scraping the bottom of the pot to release any flavorful bits.
Cook until nearly tender
5. Reduce the heat to medium-low, cover partly, and simmer for *25 minutes*, until the rutabaga and potatoes are *nearly tender*.
Add cabbage and finish simmering
6. Stir in the chopped green cabbage and continue simmering uncovered for *10 to 15 minutes*, until all vegetables are *fork-tender* and the broth is savory.
Season and serve
7. Taste and adjust seasoning with the remaining 1/2 teaspoon fine sea salt and remaining 1/4 teaspoon ground black pepper as needed, then serve the stew *hot* in bowls.