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Icelandic Root Vegetable Stew
1h 10m$13.82

Icelandic Root Vegetable Stew

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.

  • autumn
  • budget-friendly
  • cabbage
  • carrots
  • cold-weather
  • comfort food
  • dairy-free
  • dinner
  • egg-free
  • family-friendly
  • gluten-free
  • icelandic
  • icelandic root vegetable stew
  • leeks
  • leftovers
  • lunch
  • main course
  • meal prep
  • nordic
  • one-pot
  • plant-based
  • root vegetables
  • rutabaga
  • soup
  • stew
  • stovetop
  • supper
  • vegan
  • vegetarian
  • winter
  • yukon gold potatoes
Bundle it with similar meals
25 min prep45 min cook6 servingsmedium
Cuisine
Icelandic

Shopping options

Check ingredients to include themPackage used · most used first

Yukon Gold potatoes, peeled and cut into 1-inch pieces · 1.5 Pound

Yukon Gold Potatoes

100%

In recipe$2.54
To buy$2.54
Details
Fresh Potatoes · 1 lb$1.69 per packageBuy 3Package use: 100%Product matchEstimated at KROGER

vegetable broth · 8 Cup

Swanson Vegetable Broth

Sale

100%

In recipe$5.00
To buy$5.00
Details
Swanson · 32 oz$2.99
Sale
$2.50 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

leeks, white and light green parts sliced · 2 Each

Organic Leeks-Order by the Bunch (2-3 leeks per bunch)

80%

In recipe$2.79
To buy$3.49
Details
1 lb$3.49 per packageBuy 1Package use: 80%Product matchEstimated at KROGER

rutabaga, peeled and cut into 1-inch pieces · 1 Pound

Fresh Rutabaga

67%

In recipe$1.79
To buy$2.69
Details
1 lb$1.79 per packageBuy 2Package use: 67%Product matchEstimated at KROGER

carrots, peeled and sliced 1/2-inch thick · 12 Ounce

Kroger® Whole Carrots

38%

In recipe$0.86
To buy$2.29
Details
2 lb$2.29 per packageBuy 1Package use: 38%Product matchEstimated at KROGER

green cabbage, chopped · 8 Ounce

Green Cabbage

20%

In recipe$0.50
To buy$2.48
Details
1 lb$0.99 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

dried thyme · 1.5 Teaspoon

Private Selection® Thyme Leaves Shaker

Sale

6%

In recipe$0.15
To buy$2.44
Details
Private Selection · 0.68 oz$3.49
Sale
$2.44 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

canola oil · 2 Tablespoon

Kroger® Pure Canola Oil

3%

In recipe$0.12
To buy$3.99
Details
Kroger · 32 fl oz$3.99 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

ground black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

fine sea salt · 1.5 Teaspoon

Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz

2%

In recipe$0.07
To buy$3.79
Details
Morton · 17.6 oz$3.79 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$13.82

· only what you use

$2.30

per serving · 6 servings

You pay at checkout$28.71
48% used in this recipe$14.89 unused

All ingredients selected

Checkout$31.60
Recipe portion$13.89

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Yukon Gold potatoes-1 1/2 lb
  • rutabaga-1 lb
  • carrots-12 oz
  • green cabbage-8 oz
  • leeks-2 each
  • vegetable broth-8 cups
  • canola oil-2 tablespoons
  • dried thyme-1 1/2 teaspoons
  • fine sea salt-1 1/2 teaspoons
  • ground black pepper-1/2 teaspoon
1
Prep the vegetables
Cutting Board
Chef’s knife
Vegetable peeler

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.

Use a stable cutting board when cutting firm rutabaga, and keep the knife blade angled away from your fingers.

1 1/2 pounds yukon gold potatoes
1 pound rutabaga
12 ounces carrots
8 ounces green cabbage
2 Each leeks
2
Soften the leeks
Wooden spoon
Large Dutch oven

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.

2 tablespoons canola oil
2 Each leeks
3
Coat the vegetables
Measuring Spoons
Wooden spoon
Large Dutch oven

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.

1 1/2 pounds yukon gold potatoes
1 pound rutabaga
12 ounces carrots
1 1/2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon Ground Black Pepper
4
Add broth and simmer
Measuring Cups
Wooden spoon
Large Dutch oven

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.

Bring the broth to a steady simmer gradually to reduce the chance of hot liquid splashing.

8 cups vegetable broth
5
Cook until nearly tender
Large Dutch oven

Reduce the heat to medium-low, cover partly, and simmer for 25 minutes, until the rutabaga and potatoes are nearly tender.

6
Add cabbage and finish simmering
Wooden spoon
Large Dutch oven

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.

Keep the stew at a gentle simmer while uncovered to help prevent hot broth from splashing.

8 ounces green cabbage
7
Season and serve
Ladle

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.

1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
8

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