Rutabaga & White Bean Stew

Rutabaga & White Bean Stew with carrots, golden beets, shallots, and garlic and tomato. Served as is, with rice or with bread.

Ingredients

Serves: 6 Time: 60 minutes

Rutabaga & White Bean Stew

• 12 oz. rutabaga, peeled & chopped into 3/4 inch pieces
• 12 oz. carrots, peeled & chopped into 3/4 inch pieces
• 12 oz. golden beets, peeled & chopped into 3/4 inch pieces
• 3 Tbs olive oil
• 1 tsp salt
• 2 cans white beans, drained & rinsed
• 2 Tbs coconut oil, divided
• 1 1/2 cup shallows, thinly sliced
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 2 Tbs tomato paste
• 2 cups vegetable broth
• 1 13 oz. can crushed tomatoes
• 1 tbs honey

Directions

1. Preheat the oven to 425ºF and prepare your beets, rutabaga, and carrots.
2. Spread the beets, rutabaga, and carrots between two roasting pans/baking sheets. Drizzle with the olive oil and salt, toss to coat. Roast the vegetables for 35-40 minutes, flipping and rotating the pans once halfway through.
3. Meanwhile, in a 4-qt pot, set the heat to medium-high and sauté the shallots, garlic, and a pinch of salt. Cook for 5-7 minutes.
4. Add the red pepper flakes, oregano, tomato paste, 1 tsp salt, vegetable broth, and crushed tomatoes. Reduce heat to low.
5. By now, the veggies should be thoroughly roasted. Remove from the oven and place in the pot. Add the beans. Cover with a lid, turn off the heat, and allow it to sit for about 15 minutes.
6. Serve with rice or with toasted bread, and enjoy!

NUTRITION INFORMATION

Nutrition Disclaimer

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