1h 10m$14.87Icelandic 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.
- Cuisine
- Icelandic
Shopping options
canola oil
2 Tablespoon
Kroger® Pure Canola Oil
3%
fine sea salt
1.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
leeks, white and light green parts sliced
2 Each
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
80%
dried thyme
1.5 Teaspoon
Private Selection® Thyme Leaves Shaker
6%
vegetable broth
8 Cup
Swanson® Vegetable Broth, 32 oz Carton
100%
ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
carrots, peeled and sliced 1/2-inch thick
12 Ounce
Kroger® Whole Carrots
38%
rutabaga, peeled and cut into 1-inch pieces
1 Pound
Fresh Rutabaga
67%
Yukon Gold potatoes, peeled and cut into 1-inch pieces
1.5 Pound
Yukon Gold Potatoes
100%
green cabbage, chopped
8 Ounce
Green Cabbage
20%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- Yukon Gold potatoes-1.5 lb
- rutabaga-1 lb
- carrots-12 oz
- green cabbage-8 oz
- leeks-2 each
- vegetable broth-8 cups
- canola oil-2 tbsp
- dried thyme-1.5 tsp
- fine sea salt-1.5 tsp
- ground black pepper-0.5 tsp
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.
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.
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.
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.
Reduce the heat to medium-low, cover partly, and simmer for 25 minutes, until the rutabaga and potatoes are nearly tender.
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.
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.
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