|2 servings||calories per servings 343||protein serving 33 g||carbs per serving 23 g||total fat per serving 14 g|
Rutabaga is often an underloved member of the root vegetable community, but it deserves better. In truth, rutabaga is as good to eat as it is fun to say. When cooked, its texture is a lot like potato, while the flavor is like a very mild turnip – mostly comforting substance with just a hint of zing. Simmered with other veggies, top-quality chicken and wintry herbs, it makes a satisfying cool-weather stew.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||23 g|
|Dietary Fiber||5 g|
Season chicken on all sides with a total 1/4 teaspoon kosher salt. Let chicken remain at room temperature until needed.
Prepare your mise en place: Peel onion, and cut into 1/2-inch dice. Halve each celery rib lengthwise, and thinly slice crosswise. Peel carrot, halve lengthwise and thinly slice crosswise. Peel and mince 2 cloves garlic. Peel rutabaga, and cut into 1/2-inch dice; measure out 1 cup. (Reserve any remainder for another use.)
Place a large saucepot over high heat. Add 2 teaspoons cooking oil. When oil is shimmering carefully add chicken. Cook without disturbing 4 minutes. Flip and cook for 2 minutes more. Remove chicken to a plate or bowl, and set aside.
Reduce heat under saucepot to medium, and add butter. When butter has melted add onion, celery, carrot and garlic. Cook, stirring intermittently, until onion turns translucent, 4-5 minutes. Add rutabaga, bay leaves, rosemary sprigs and cooking wine, and cook, stirring intermittently, until the liquid has almost evaporated.
Add bouillon cube, 1/2 teaspoon PeachDish Salt and 4 cups water. Increase heat to high. Once liquid comes to a boil, reduce heat to medium-low. Keep stew at a steady simmer for 10 minutes. Cut chicken into 1/2-inch pieces.
Add to stew along with any resting juices. Cook 1-2 minutes more. Turn off heat; allow stew to rest and cool down 4-5 minutes. Taste and adjust seasoning as desired with some of the remaining PeachDish Salt.
Remove bay leaves and rosemary sprigs and discard. Divide stew between 2 bowls, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...