Rutabaga Stew
Description
This budget-friendly rutabaga soup is full of root vegetables, celery, carrots, and beets with chicken, though you can use whatever meat you fancy.
Ingredients
•
1 tablespoon vegetable oil
•
1 1/2 pounds chicken, diced
•
4 rutabagas, peeled and diced
•
4 medium beets, peeled and diced
•
4 carrots, diced
•
3 stalks celery, diced
•
1 red onion, diced
•
water, or to cover
Directions
1
Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes.
2
Add rutabagas, beets, carrots, celery, and onion to the pot.
3
Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetables submerged.