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.
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.
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.)
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?