Root Vegetable Stew with Kale

A warming winter stew. Warning! this is a stew...this means the slower it is cooked, the yummier! Nicola is a good yellow fleshed potatoe, or ask your grocer for one that has good flavour and will stay together when cooked. Chop the potatoe, pumpkin and sweet potatoe into chunks the same size, and the parsnip and carrot the same size, a little smaller.

  • 1 c cannellini beans, washed and soaked overnight
  • 1 medium onion, diced
  • 3 clv garlic, finely chopped
  • 4 medium yellow flesh potatoes (eg Nicola)*
  • 1 small sweet potatoe
  • 2 c chopped pumpkin
  • 1 parsnip
  • 1 celery stalk
  • 2 c chopped kale
  • 1 tsp dried thyme
  • 1 tbsp Kuzu
  • 2 tbsp tamari






  • Fry onions and garlic with olive oil on a medium heat until soft

  • Add soaked cannellini beans, carrots, parsnip, potato, pumpkin, sweet potato, celery and all herbs and cayenne pepper. Add a pinch of salt.

  • Cover with water. Cook with a lid at a medium heat, letting it slowly come to boil.

  • Cook for 20 minutes or until a knife can go through the potatoes.

  • Add the kale, tamari and also add water (if the water has gone below the vegetables). Replace lid and continue cooking.

  • Remember, small amounts of salt can bring out the flavour of other foods without tasting salty. Taste the liquid of the stew and add more salt if you think it needs it.

  • Check every 15 - 25 minutes and ensure the water level stays at the top of the stew until beans are soft (don’t cheat!, beans that aren’t cooked well are unforgiving and don’t taste to their full potential)

  • When the beans taste ready, add the kuzu. Cook off the remainder of the liquid with the lid off. Keep at a moderate temperature.

Yield
Source

thanks to Kellie!

Prep Time
20 minutes

Notes

Serving Suggestions:

serve over millet cooked with chestnuts
serve with a brown rice pilaf
eat by itself
serve over polenta

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