Winter Kale Vegetable Stew with Rutabaga Noodles

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Today’s blog post is going to be a bit less traditional.

I cut my finger peeling today’s rutabaga, therefore delaying this recipe for posting. Flash to me Googling “how do you know if you need to go to the hospital for a cut.”

Long story short: this recipe is posting later than usual and therefore, I’m just posting up the recipe to save time and get you this delicious bowl of winter veggie stew and rutabaga noodles.

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Oh, and my finger is okay.

This stew and the noodles can be made in advance (if you’re a meal preppin’ kinda gal/guy) which makes this recipe ideal for weeknights: just heat up the noodles and stew, toss them together and voila – a hearty, savory and tasty meal all week long.

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If you’re Paleo, you can sub in some chicken for the cannellini beans or sub in with your favorite protein.

Rutabaga noodles are tough to spiralize, but totally worth it. Instead of cubing the rutabaga and tossing it into the stew, surprise your tastebuds by spiralizing them. It makes the dish much more filling (you feel like you’re eating a pasta dish and veggie stew all at once.)

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This heart-healthy dish takes time to prep, but it’s a one-pot kinda deal, so the clean up takes no time at all – and, this recipe is for up to 6 (I say 5 because I like a large portion), so it’s worth the extra effort!

Also, the red wine is totally optional – it makes a more robust stew, but it still tastes heavenly without!

Okay, time to go nurse my finger… thanks for your patience today, everyone!

What’s your favorite way to eat rutabaga?

Nutritional Information & Recipe

inspiralized

Winter Kale Vegetable Stew with Rutabaga Noodles

Yields 5

25 minPrep Time

40 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 1 large rutabaga, peeled, Blade C, noodles trimmed
  • 3 cups roughly chopped Tuscan kale
  • 1 tablespoon extra virgin olive oil
  • ½ cup diced sweet Vidalia onion
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 15oz can diced tomatoes
  • 2 cups low sodium vegetable broth
  • 1 15oz can cannellini beans, drained, rinsed
  • 1 teaspoon thyme flakes
  • 1 teaspoon oregano flakes
  • 1 bay leaf
  • salt and pepper, to taste
  • ¼ cup red wine

Instructions

  1. Preheat the oven to 425 degrees. Line a baking tray with parchment paper and add in the rutabaga noodles. Spray with cooking spray and season with salt and pepper. Set aside.
  2. Place a large pot over medium heat, coat with cooking spray and add in the kale. Tossing frequently, cook until wilted, about 5 minutes. Set aside on a plate and place pot immediately back over medium heat.
  3. Add the olive oil to the pot. Once oil heats, add in the onions, garlic, red pepper flakes, carrots and celery. Cook for 5-7 minutes or until vegetables soften, stirring frequently. If the vegetables stick to the bottom, add a few drops of water.
  4. Add in the tomatoes, vegetable broth, cannellini beans, thyme, oregano, bay leaf, red wine, cooked kale, season with salt and pepper and stir. Cover, bring to a boil and then reduce heat to low and let simmer, uncovered for 20-30 minutes or until vegetables are tender and stew thickens, stirring occasionally.
  5. Once the stew is simmering, place the rutabaga noodles into the oven for 15-20 minutes or until cooked to al dente. When done, portion into bowls and set aside.
  6. Once stew is cooked, remove the bay leaf and spoon portions over the cooked rutabaga noodles. Garnish with parmesan cheese, if preferred.
http://inspiralized.com/winter-kale-vegetable-stew-with-rutabaga-noodles/

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Comments

  1. Finger wounds are the worst! Hope everything is okay. And how did you know I have two HUGE rutabagas in the fridge?! This stew is happening.

  2. Good morning! Today’s recipe looks yummy, thanks! I’d like to ask a question about spiralizing hard veggies. Even after watching your video on how to spiralize a butternut squash (a 2nd time), I still had a really hard time: a) keeping connected to the spiralizer; b) once connected, I had to use both hands to hold the squash and turn the spiralizer which didn’t work at all (I ended up using my hand to do it!) and finally c) pulling the pieces apart because they wouldn’t separate otherwise.

    Why did I write today? You mentioned that rutabaga was hard to spiralize which brings me to my question (at last!): Would lightly precooking hard veggies, just a little, before trying to spiralize them? I haven’t tried it yet, I thought I’d ask you first. Thanks for you luscious recipes, they are so creative and so much fun!

    • Aside from occasionally pulling the noodles apart, I’ve never had trouble spiralizing butternut squash. The only tip I can think of (and you may have already tried this) is to cut the squash into manageable pieces. There will be more waste, unfortunately, but maybe it will help. Good luck

  3. I too am having a hard time spiralizing hard veggies. They slip when half way through the process and it is impossible to continue. Very frustrating. Then, you have to so something with the rest of the vegetable and the whole purpose of spiralizing is defeated. Zuccini is the only one that isn’t a problem. Can’t force or you will break the plastic machine.

  4. A very tasty recipe for a cold winter night. Oh wait, November 11 is still officially autumn! I managed to spiralize the rutabaga, but did have to spend some time pulling noodles apart. However, the noodles from the hard veggies are the best (I think) so the extra work is worth it.

  5. I made this for dinner last night and it was WONDERFUL! Granted, it took me a while to spiralize the rutabaga, but I finally did it! I ended up slicing it again when it got to the point that the “teeth” side would start spinning and all spiralizing came to a screeching halt. I also tried reversing the sides, cutting off the nub that happens when you spiralize. That didn’t work any better. Oh well, it took me a while, but I worked through it!

    Let me tell you, it was SO worth it! Both my husband and I LOVED it! The flavors are delish and the rutabaga was surprisingly fantastic! I can hardly wait to try more of your recipes! Thanks so much!

  6. Is it possible to use a hand spiralizer to do the rutabaga? I have this one: http://www.amazon.com/Premium-Vegetable-Spiralizer-Complete-Bundle/dp/B00KIVD1PC/ref=sr_1_3?ie=UTF8&qid=1421081039&sr=8-3&keywords=spiralizer

    It does zucchini beautifully and easily, but I wasn’t sure about the hard veggies. I was thinking about maybe just cubing it and using real noodles instead.

  7. This is AMAZING! I didn’t have red wine so subbed in Apple Cider Vinegar and it tasted wonderful, really nice mix of salty and sweet.

  8. Very pleased with this recipe! Made it tonight and it received 2 thumbs up from the hubby! I followed the recipe, however, (because it’s me!), I will cut the noodles into 2-3″ pieces next time, put them in a bowl and drizzle olive oil on them to coat before baking. I think it’s going to make it easier to eat. The flavors were perfect!

    As a side note: I found that spiralizing my rutabaga was easier if I didn’t put much pressure on it.

  9. What kind of red wine?

Trackbacks

  1. […]   Winter Kale Vegetable Stew with Rutabaga Noodles  […]

  2. […] Directions: 1. Preheat oven to 425. Line a baking tray with parchment paper. Toss rutabaga noodles in oil and place on lined baking sheet. Season with salt and pepper. 2. In a large pot, heat just enough oil to cover the bottom of the pot. Add the kale and cook until wilted, about 5 minutes, stirring frequently. Remove kale from pot and return pot to stove. 3. Add one tablespoon of oil to the pot along with onions, garlic, red pepper flakes, carrots, and celery. Cook for 5-7 minutes, stirring frequently, until vegetables are tender. 4. Add tomatoes, broth, beans, thyme, oregano, bay leaf, red wine, and kale. Season to taste with salt and pepper. Cover, bring to a boil, then reduce heat to a simmer. Let simmer uncovered for 20-30 minutes or until stew thickens, stirring occasionally. 5. Once the stew is simmering, place rutabaga noodles into the oven for 15-20 minutes or until cooked al dente. When done, place portions into bowls and set aside. 6. Once stew is cooked through, remove the pay leaf and spoon portions into bowls with rutabaga noodles. Garnish with parmesan cheese, if desired. Recipe from inspiralized.com. […]

  3. […] 1. Winter Kale Vegetable Stew with Rutabaga Noodles […]

  4. […] 1. Winter Kale Vegetable Stew with Rutabaga Noodles […]

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