Wintergold Stew

Name: Wintergold Stew
Ingredients: 1 tablespoon vegetable oil; 1 onion, peeled and diced; 2 stalks celery, chopped; 1 red bell pepper, seeded and diced; 4 garlic cloves, peeled and minced; 6 cups water; 2 cups diced peeled butternut squash; 2 cups diced peeled rutabagas; 3 teaspoons crushed dried oregano; 1 12 teaspoons paprika; 1 teaspoon salt; 12 teaspoon ground black pepper; 2 cups chopped kale; 14 cup chopped fresh parsley

14 ingredients

8 steps

Ingredients

1 tablespoon vegetable oil
1 onion, peeled and diced
2 stalks celery, chopped
1 red bell pepper, seeded and diced
4 garlic cloves, peeled and minced
6 cups water
2 cups diced peeled butternut squash
2 cups diced peeled rutabagas
3 teaspoons crushed dried oregano
1 12 teaspoons paprika
1 teaspoon salt
12 teaspoon ground black pepper
2 cups chopped kale
14 cup chopped fresh parsley

Directions

1

Heat oil in a large saucepan oil.
2

Add the onion, celery, bell pepper and garlic, and saute for about 5 minutes.
3

Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer.
4

Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
5

Stir in the kale and cook for about 10 minutes more.
6

To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon.
7

Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
8

Ladle into bowls and serve hot.