I want to make a vegetable stew ...

[shel]

... and I have some pretty solid ideas on what to include. However, there are a few vegetables - turnips, rutabegas, parsnips, kohlrabi - that I'd like to experiment with. I've never eaten any of these, much less cooked with them, except once, when following a recipe for a particular soup.

So, how might these veggies work in a stew with potatoes, carrots, onions, celery, garlic, peppers in a tomato-based sauce? Anybody got some recipes or ideas for a veggie stew?

Thanks,

Shel

[Ishbel]

I never think that swede (US rutabaga is similar) goes with tomato based sauces.

We use a lot of root veggies in Scotland during our long winters - parsnips and swede, small turnips and carrots, onions, leeks are all great in stews.
Parsnips are a sweeter veg, like carrots - best roasted to bring out the sweetness.

[Joyfull]

Shel! Shel! Shel!
You've never had rutabaga! Or parsnips! Or turnip! Oh my!!
Well, they are the type of vegetable that you will either love and want more of. Or you'll want to spit them out right away (if you're my grandson that is!) cause "these are sooooo gross Grandma!"

I use rutabaga and parsnips (only a little of the parsnips though) in a lot of the stews I make.. I do use the white turnip off and on buts its hard to find small ones at my local market. Once the white turnip gets to big then the texture becomes too mealy for my tastes.. I have to admit I've not tried the kohlrabi yet.

When I make my stew the rutabaga, carrots, parsnips, go in ahead of the potatoes. Because of the way I chunk mine up I find they take longer to cook than the potatoes.. I also throw in some pot barley, cause I love the stuff!
I also like to saute the onions, celery, and garlic instead of just adding them to the stew raw.. I use stewed tomatoes with broth added if possible for my base, as I am not too fond of the thicker tomato sauces.

[shel]

Originally Posted by Joyfull

Shel! Shel! Shel!
You've never had rutabaga! Or parsnips! Or turnip! Oh my!!
Well, they are the type of vegetable that you will either love and want more of. Or you'll want to spit them out right away (if you're my grandson that is!) cause "these are sooooo gross Grandma!"

I use rutabaga and parsnips (only a little of the parsnips though) in a lot of the stews I make.. I do use the white turnip off and on buts its hard to find small ones at my local market. Once the white turnip gets to big then the texture becomes too mealy for my tastes.. I have to admit I've not tried the kohlrabi yet.

When I make my stew the rutabaga, carrots, parsnips, go in ahead of the potatoes. Because of the way I chunk mine up I find they take longer to cook than the potatoes.. I also throw in some pot barley, cause I love the stuff!
I also like to saute the onions, celery, and garlic instead of just adding them to the stew raw.. I use stewed tomatoes with broth added if possible for my base, as I am not too fond of the thicker tomato sauces.

Very helpful ... Thanks! Maybe you'll like this one - it's got turnips and kohlrabi

Grandma Bessie's Winter Vegetable Soup with Dill

2 1/2 TBS unsalted butter
2 medium leeks, trimmed and coarsely chopped (about 4 cups)
2 medium kohlrabi, trimmed, peeled and coarsely diced (about 4 cups)
dice and reserve any small, tender leaves.
1 small turnip, well trimmed, peeled and coarsely diced (about 3/4 cup)
1 small carrot, quartered and diced
2 1/2 TBS all purpose flour
5 cups rich, home made chicken stock
1 small - med shallot clove, peeled and diced (optional)
1/4 cup chopped, fresh dill
3/4 tsp salt
1/8 tsp fresh ground black pepper
1 medium potato, peeled and diced (about 1 1/4 cups)
2/3 cup sour cream, room temperature
fresh dill sprigs
Additional sour cream

Melt butter in 3 - 4 qt saucepan over medium high heat. Add leaks and
optional shallot and saute~ until leeks are limp, 4 - 5 minutes. DO NOT
BROWN. Add kohlrabi and turnip, reduce heat to med-low, and cook 1 minute
stirring constantly. Sprinkle flour over vegetables and mix thoroughly.
Gradually blend in chicken stock. Stir in chopped dill, salt and pepper.
Cover and simmer 10 - 12 minutes. Add potato and carrot to soup. Cover and
simmer until vegetables are tender, about 10 - 12 minutes.

Combine sour cream with about 1/2 cup of soup broth in a small bowl, blend
until smooth. Gradually add sour cream mixture back to soup, stirring
constantly. Do not let soup return to boil. Add salt if desired (I don't
use any salt in this recipe). Serve by ladling soup into heated bowls.
Garnish with dill and sour cream.



Shel